Recipe courtesy of Laura Calder
Celeriac Remoulade
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 601
- Total Fat
- 59
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 37
- Sodium
- 523
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
Ingredients
1 pound/450 g celeriac (1 medium)
1 Granny Smith apple
1 egg yolk
1 teaspoon white wine vinegar
1 tablespoon grainy Dijon mustard
1 cup/250 ml grapeseed oil
Salt and freshly ground black pepper
Lemon juice, to taste
2 teaspoons crushed fennel seed
Directions
- Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.