Celeriac Remoulade





I was after a simple side dish to accompany some lamb and oregano patties for a weekday supper – although its a bit early for celeriac I couldn’t resist knocking up some remoulade.

Celeriac’s robust nutty flavour fits fantastically with the tang of wholegrain mustard and lemon, a true classic.

The remoulade is great served on beef sandwiches, in salads, with burgers – it is very versatile and an instant hit. This is my simplified version for a quick midweek supper and will keep in the fridge for a few days.

Celeriac Remoulade


1 Celeriac

1 Small Tub Crème Fraîche

1 tbsp Wholegrain Mustard

Juice of 1/2 Lemon + Zest

Handful of Chopped Chives


1) Trim and peel the celeriac then slice thinly and cut into thin matchsticks (time consuming I know, but it is worth it!).

2) Fold the sliced celeriac with the crème fraîche, wholegrain mustard, lemon juice and zest and chives.

3) Serve

It really is that simple! Enjoy.


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