Celeriac rémoulade

Celeriac rémoulade

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 lemon, (for acidulating)
1/2 medium celeriac

For the rémoulade

Quantity Ingredient
10g capers
1 anchovy fillet in oil, (optional)
60ml Mayonnaise
1/2 teaspoon dijon mustard
chervil sprigs
squeeze lemon juice
salt
freshly ground black pepper

Method

  1. Juice the lemon. Peel the celeriac and cut it into julienne, or use a mandolin. Submerge the celeriac in cold water acidulated with the lemon juice before and after it is prepared.
  2. To make the dressing, rinse, drain and finely chop the capers. Drain and finely chop the anchovy fillet, if using. Add these to the mayonnaise along with the mustard. (You can add more or less of these flavouring ingredients, to taste.) Finely chop enough chervil leaves to give you 1 teaspoon and stir through the sauce along with the drained and dried celeriac.
  3. Add the celeriac to the sauce swiftly to prevent it from discolouring. Season to taste with salt and pepper and a squeeze of lemon juice.

Variation

  • Celeriac and apple rémoulade: Replace half the celeriac with Granny Smith apples. Peel, core and cut into julienne. Add to the dressing with the celeriac.
Tags:
Leiths School of food and wine
cookery course
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