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Celeriac Rémoulade

Celeriac Rémoulade
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Celeriac, which is also known as celery root; comes from a variety of the celery plant that has been bred specifically for its root.

The knobular root is usually about 4 inches in diameter at maturity.

Ingredients

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Method

  1. Finely julienne the celeriac and apple, and finely dice the onion.
  2. Mix together and squeeze over the lemon.
  3. Mix mayonnaise with the mustards and season with pepper and salt.
  4. Fold through the cream and combine with the julienned celeriac.
  5. Top with the watercress and serve with grilled chicken, veal, pork or beef.
  6. It’s also delicious on its own, with crusty fresh bread.
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