Recipes
Celeriac remoulade
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1. Peel the celeriac, then slice it as thinly as possible (using a Mandolin if you have one). Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.
2. Place celeriac in a bowl and mix in the sliced onion. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.
3. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning. Combine with the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk. Season with sea salt and freshly ground pepper. Stir in the parsley and serve.
2. Place celeriac in a bowl and mix in the sliced onion. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.
3. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning. Combine with the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk. Season with sea salt and freshly ground pepper. Stir in the parsley and serve.
