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Celeriac Remoulade

  • ½ celeriac or 1 small celeriac
  • ½ lemon
  • Salt & pepper
  • 1 tbsp dijon mustard
  • 4 tbsp mayonnaise
  • 2 tsp white wine vinegar
To serve
  • Fresh salad greens
  • Fennel fronds
  • Crusty bread
  • Smoked salmon or your favourite cured fish/meat
  1. Peel the celeriac, then using a mandolin or sharp knife thinly slice the celeriac, finally, cut into 4mm strips
  2. Place in a container or bowl and mix through juice of ½ lemon, as well as a generous sprinkle of salt and pepper
  3. Cover and refrigerate for at least 3 hours or overnight if time allows
  4. Mix together the mustard, mayonnaise, vinegar for the dressing and stir through the celeriac after refrigeration
  5. Serve the celeriac remoulade with crusty bread, fennel fronds, cured fish/meat and fresh salad greens.

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