Celeriac Remoulade

prep

30 mins

cooking

0 mins

serves

6 people

A simple recipe using raw celeriac, works amazingly well with charcuterie or grilled BBQ meat

method

Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices juliene (this is posh wording for very thinly sliced) and pop into a mixing bowl

Now add your mayonnaise and mustard, season with your celery salt, and add your lemon juice to taste, fold all ingredients together and add your chopped parsley