Celeriac remoulade
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Celeriac remoulade

By Tom Kerridge

A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon

  • Prep:15 mins
    no cook
  • Easy

Nutrition per serving

  • kcal 155
  • fat 13g
  • saturates 1g
  • carbs 3g
  • sugars 3g
  • fibre 7g
  • protein 2g
  • salt 1.3g

Ingredients

  • 1 celeriac
  • 1 tbsp celery salt, plus extra for seasoning
  • 100g mayonnaise
  • 1 tsp snipped chives
  • juice 1 lemon
  • 2 tsp wholegrain mustard

Method

  1. Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.

  2. Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.

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