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Celeriac Remoulade




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 lb celeriac
1 red onion, thinly sliced
1 cup thick gf mayonnaise
3 tablespoons coarse grain mustard
1 lemon, juice and zest of, grated
1 dash gf worcestershire sauce
2 tablespoons chopped parsley
freshly ground salt and black pepper


Recipe



Peel the celeriac, then slice it as thinly as
possible (using a mandolin if you have one).

Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.

Place celeriac in a bowl and mix in the sliced onion.

If you prefer a milder flavour, first soak the onion
in a bowl of cold water for 1 hour.

Whisk the mayonnaise with the mustard, lemon zest and
juice, Worcestershire sauce and seasoning.

Combine with the celeriac and onion. If you find the
sauce a little too thick, thin it with 1-2 tbsp milk sub.

Season with sea salt and freshly ground pepper.

Stir in the parsley and serve.