Celeriac remoulade
Celeriac is a versatile vegetable which adds flavour to many side dishes. Here is stars as the main attraction in this French-style remoulade.
|
0:20
To prep |
9
Ingredients |
CAPABLE COOKS
Difficulty |
8
Servings |
5
Average rating (1 Member) |
recipe Add to
cookbook
- Ingredients
- Nutrition
|
Energy 1786kJ |
Fat saturated 8.00g |
|
Fat Total 46.00g |
Carbohydrate sugars 2.00g |
|
Carbohydrate Total 2.00g |
Dietary Fibre g |
|
Protein 1.00g |
Cholesterol mg |
|
Sodium 57.69mg |
All nutrition values are per serve.
- Method
- Notes
-
Step 1
Place celeriac in a bowl of iced, acidulated water (see note). Set aside for 10 minutes to stand. Drain well.
-
Step 2
Meanwhile, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until well combined. Combine oils in a pouring jug. With the motor of the food processor running, gradually add the oil to the yolk mixture in a thin, steady stream until well combined and mixture is thick and creamy. Season to taste with salt and pepper.
-
Step 3
Combine chives and wholegrain mustard in a large bowl. Add celeriac and remoulade, and stir to combine. Season to taste. Place in a serving bowl and serve.
Acidulated water is water with a dash of lemon juice or vinegar. It is used to prevent vegetables such as celeriac or artichokes from oxidising and discolouring.
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