Celeriac Rémoulade
Recipe by Karen Martini
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
- celeriac trimmed and sliced
- ½ cup good quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Seeded Mustard
- 1 Red Onion finely diced
- 1 granny smith apple
- ½ Lemon
- watercress
- 100 ml lightly whipped Cream
Method
- Finely julienne the celeriac and apple, and finely dice the onion.
- Mix together and squeeze over the lemon.
- Mix mayonnaise with the mustards and season with pepper and salt.
- Fold through the cream and combine with the julienned celeriac.
- Top with the watercress and serve with grilled chicken, veal, pork or beef.
- It’s also delicious on its own, with crusty fresh bread.
