Celeriac & apple rémoulade

Celeriac & apple rémoulade

By
From
James Martin's French Adventure
Serves
6-8
Photographer
Peter Cassidy

Celeriac is easy enough to find, and we should use it more often. This is the perfect dish for it, a sort of French coleslaw.

Ingredients

Quantity Ingredient
1 celeriac
2 granny smith apples
1 lemon, juiced
5 tablespoons mayonnaise
1 tablespoon dijon mustard
small bunch flat-leaf parsley, leaves picked and chopped
sea salt
freshly ground black pepper

Method

  1. Use a vegetable peeler or sharp knife to remove the skin from the celeriac. Cut into thin slices and then cut the slices into long matchstick strips as thin as you can make them. Do the same with the apples, discarding the cores.
  2. Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple. Season with salt and pepper.
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