Recipe courtesy of Laura Calder
Episode: Moveable Feast
Celeriac Remoulade
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound/450 g celeriac (1 medium)
  • 1 Granny Smith apple
  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 cup/250 ml grapeseed oil
  • Salt and freshly ground black pepper
  • Lemon juice, to taste
  • 2 teaspoons crushed fennel seed

Directions

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

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