- ½ tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 lemon
- A large handful of flat leaf parsley
- 1 small celeriac
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Dollop the wholegrain and Dijon mustard into a large mixing bowl. Squeeze in the the juice from the lemons. Pour in 3 tbsp olive oil and add a generous pinch of salt and pepper. Whisk together.
- 2.
Slice the knobbly roots and skin from the celeriac. Cut the celeriac into thin slices, then cut the slices into thin matchsticks, adding them to the dressing as you go and stirring to coat well. This will stop the celeriac from browning.
- 3.
Finely chop the parsley leaves and stalks. Add to the remoulade and stir well to mix. Taste the celeriac remoulade and add more salt or pepper, if you think it needs it.
- Tip
Use Your Gadgets
If you have a coarse grater attachment on your food processor, whizz the peeled celeriac through that to speed up the chopping time. - Tip
Love Your Leftovers
The remoulade will keep for up to 2 days in the fridge, stored in an airtight tub.
