Recipe Celeriac remoulade : Practical and Delicious

Recipe Celeriac remoulade : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Celeriac remoulade. You are currently reading Recipe Celeriac remoulade : Practical and Delicious. This recipe is the creation of the chef Lisa Featherby. Recipe Celeriac remoulade requires 20m, cook 8 and serve 8. Caution: allergy Contains egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

9 Ingredients

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  1 large celeriac (about 700g), peeled, finely shredded
  
  
  


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  2 egg yolks
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  1/4 cup (60ml) lemon juice
  
  
  


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  1 garlic clove
  
  
  


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  300ml olive oil
  
  
  


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  100ml extra virgin olive oil
  
  
  


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  1 bunch chives, finely chopped
  
  
  


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  1 tbsp wholegrain mustard
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Place celeriac in a bowl of iced, acidulated water (see note). Set aside for 10 minutes to stand. Drain well.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until well combined. Combine oils in a pouring jug. With the motor of the food processor running, gradually add the oil to the yolk mixture in a thin, steady stream until well combined and mixture is thick and creamy. Season to taste with salt and pepper.
  
  
  


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  Step 3
  
  
  
  
  Combine chives and wholegrain mustard in a large bowl. Add celeriac and remoulade, and stir to combine. Season to taste. Place in a serving bowl and serve.
  
  
  

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