CELERI REMOULADE
Provided by Moira Hodgson
Categories easy, condiments, side dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the mayonnaise, mustards, lemon juice, salt and pepper. Mix and thin with the cream.
- Peel the celery root and cut into julienne strips about one-eighth inch thick and one inch long. Add the celery root to the mayonnaise and toss well. Leave to marinate in the refrigerator for at least an hour or more before serving. When ready to serve, sprinkle with parsley.
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Thamnzo Mvulani
[email protected]5 stars!
Md Piash
[email protected]I highly recommend this recipe.
vosty tygar vosty
[email protected]This is my new favorite way to eat celeriac.
faheem shah
[email protected]I love this recipe! It's so easy to make and the results are always amazing.
MS Rabbi
[email protected]Delicious!
Teresa Kim
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Matthew Crussen
[email protected]This was a great way to use up some leftover celeriac. The remoulade sauce was really versatile - I also used it as a dip for vegetables.
MD Mahin Hasan
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the unique and refreshing flavor of the celeriac remoulade.
Daniel Mateo
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the capers and cornichons, which gave the remoulade a nice tang.
Tariq Mandokhail
[email protected]I've never been a huge fan of celeriac, but this recipe changed my mind. The remoulade sauce was so creamy and flavorful that it really elevated the dish.
Arman siddik Riyad
[email protected]This celeriac remoulade was a hit! The flavors were perfectly balanced and the texture was spot-on. I will definitely be making this again.