Celeriac rémoulade is often served as part of a mezze, which might include ingredients such as radishes, olives, salami and beetroot.

Serves:  6
Fresh from the garden:  Celeriac, eggs, lemon, parsley
Season:  Winter/Spring


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  • For the mayonnaise:
  • Equipment

    What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • To make the mayonnaise:

  • 1. Put the yolks in the bowl of the food processor and set the whites aside in the small bowl to use in another recipe.

  • 2. Add the mustard and salt and process for 30 seconds to blend.

  • 3. With the motor running, slowly add the olive oil in a steady stream until you have used two-thirds of the oil. Stop the motor, add 1 tablespoon of the lemon juice and scrape down the side with the spatula.

  • 4. Start processing again and continue to add the rest of the olive oil until you have a thick mayonnaise. Pour the mayonnaise into the large bowl. (Alternatively, you can slowly whisk in the mustard, salt, oil and lemon juice by hand in a large bowl.)

  • To make the rémoulade:

  • 1. Pour the remaining lemon juice into the medium-sized bowl and half-fill the bowl with water.

  • 2. Peel the celeriac thickly, then cut into quarters. Place the celeriac directly in the lemon water.

  • 3. Without washing the bowl of the food processor, attach the vegetable shredding disc. Lift the celeriac out of the lemon water, dry with a clean tea towel, then feed through the shredder. Tip the shredded celeriac into the large bowl with the mayonnaise.

  • 4. Add the parsley and mix well. Season, to taste.

  • 5. Spoon the celeriac rémoulade onto a serving platter to be served with other salads.

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