Celeriac Carrot Remoulade Food

CELERIAC, CELERY AND CARROT REMOULADE

Steps:

• Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
• Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

CELERIAC & CARROT REMOULADE

Steps:

• Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well, before mixing thoroughly into the veg. Will keep covered in the fridge for up to 3 days.

MARY BERRY'S CELERIAC REMOULADE

Steps:

• Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.
• Mix all the dressing ingredients together and season with salt and pepper.
• Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.

CELERY ROOT REMOULADE

Steps:

• Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
• Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over.) Serve cold or at room temperature.

CARROT & CELERIAC REMOULADE

Steps:

• Coarsely grate the carrots and celeriac. Place in a bowl, add the lemon juice and stir well.
• Mix together the mayonnaise, mustard and parsley, then fold into the grated vegetables until well mixed. Season with plenty of ground black pepper and serve chilled.