Celeriac Remoulade

Name: Celeriac Remoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers, drained (optional); 2 celeriac; 1 teaspoon Dijon mustard; 2 egg yolks; 2 teaspoons finely chopped flat-leaf parsley (optional); 1 juice of lemon; 120 milliliters (4 fl oz/. cup) olive oil; 4 teaspoons peanuts, finely chopped; 4 servings sea salt and freshly ground black pepper; 1 teaspoon white wine vinegar

Celeriac Remoulade is a gluten free, dairy free, and primal side dish. One serving contains 462 calories, 8g of protein, and 36g of fat. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have capers, peanuts, juice of lemon, and a few other ingredients on hand, you can make it.

Instructions

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface.Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl.

Ingredients you will need

Lemon Juice

Celeriac

Water

Equipment you will use

Knife

Bowl

Cutthe celeriac into thin julienne strips and put them immediately into the lemon waterto prevent discoloration. Soak for up to 1 hour.

Ingredients you will need

Celeriac

Lemon

Bring a large saucepan of water to the boil and add the remaining lemon juice.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Sauce Pan

Drainthe celeriac and add to the boiling water. After 1 minute, drain and cool under coldrunning water. Pat dry with paper towels.

Ingredients you will need

Celeriac

Water

Equipment you will use

Paper Towels

To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl.

Ingredients you will need

Egg Yolk

Remoulade

Mustard

Vinegar

Equipment you will use

Whisk

Bowl

Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until themixture begins to thicken, then add the remaining oil in a very thin stream. Seasonand, if necessary, thin with a little warm water.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Whisk

Fold the celeriac strips into the remoulade and chill for 2–4 hours. Stir in the finelychopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanutsbefore serving.

Ingredients you will need

Remoulade

Celeriac

Gherkins

Parsley

Capers

From Le Petit Paris by Nathalie Benezet. Photographs by Jacqui Melville. The moral rights of Nathalie Benezet to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 198

First published in 2013 by Hardie Grant Books.