Family friendly Side French

Celeriac remoulade

Name: Celeriac remoulade
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 16
Cuisine: /french
Ingredients: 2 tbs sunflower oil; 2 tbs yellow mustard seeds; 4 tbs Dijon mustard; 2 tsp white wine vinegar; 100g mayonnaise; 150ml sour cream; 2 large celeriac (about 750g each); 100g gherkins, cut into long, thin matchsticks; 2 tbs chopped flat-leaf parsley

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by Rick Stein

Chef, author, TV presenter

Oct 03, 2015

Celeriac is a versatile vegetable which adds flavour to many side dishes. Here it stars as the main attraction in this French-style remoulade.

2 tbs sunflower oil
2 tbs yellow mustard seeds
4 tbs Dijon mustard
2 tsp white wine vinegar
100g mayonnaise
150ml sour cream
2 large celeriac (about 750g each)
100g gherkins, cut into long, thin matchsticks
2 tbs chopped flat-leaf parsley

Method

1.

Heat the oil in a frypan over medium heat. Add the mustard seeds and cover with a lid. Cook until seeds begin to pop, then remove from heat. As soon as the popping has subsided, pour the oil and seeds into a large bowl. Stir in mustard, vinegar, mayonnaise and sour cream, and season to taste with salt and pepper.
2.

Peel celeriac and grate into long, thin shreds using a mandoline or a coleslaw blade in a food processor. You want to be left with about 700g. If preparing ahead, cover with water and lemon juice to prevent the celeriac going brown.
3.

Shortly before serving, drain the celeriac and dry well (in a salad spinner). Stir the celeriac into the dressing with the gherkins and parsley, and serve.