If you’re wondering what remoulade is, the best way to describe it is a fresher, less gloopy, fancier version of coleslaw.
I’m trying to support local businesses and keep my food miles down (so I don’t feel guilty about my travel miles). So I ordered a vegetable box from a local farm. The vegetables were great, but in the middle of the box was celariac. I had eaten it before but had never cooked with it.
I decided to make remoulade, because it’s a fantastic Summer dish. This is perfect with barbecued meats, but also goes really well with fish. For vegetarians it’s a great addition to salad bowls to add some tang and texture, I also like to use it sandwiches as alternative to coleslaw. This is quick and easy to make, and will in the fridge for 3-4 days.
200 Grams Celariac (roughly grated)
1 Large apple (roughly grated with skin left on)
Juice of half a lemon
1 Tbsp Grain mustard
3 Tbsp Mayonnaise
- Remove the course outer skin of the celariac, and grate along with apple before adding to a bowl
- Cover the celariac and apple with the lemon juice.
- Stir in the mustard and mayonnaise until thoroughly combined, refrigerate if not eating immediately