Celeriac Remoulade

Celeriac Remoulade

A recent, long-overdue, visit back to the UK led to a wonderfully impromptu lunch with friends. Friends I hadn’t seen for far too long. As always, in the kitchen, lay a long table crowded with flowers, glasses, plates, dishes of food: salmon quiche, celeriac remoulade, baked reblochon, good bread …  and toys. This is a place I could call home. This is where I first felt that the kitchen is the heart of a home. This is where I first learnt to cook cottage pie; where I first ate chocolate roulade. It was great to have my knees under their table once again! Now we’re back on the continent, with no Waitrose in sight, I decided to make my own celeriac remoulade. So simple, so delicious – serve it with anything that would benefit from the cool, creamy side dish: I served mine with a tomato salad and tortilla de patatas.

Serves 4 – side dish

200g Celeriac; grated
3tbsp good quality mayonnaise
2 brown onions, peeled and finely sliced
½ tsp Ground Cinnamon
1 tsp honey
½ tsp Mustard powder
½ tsp Pimenton
2 tbsp Lemon juice
Freshly ground black peppercorns

Once you have combined all the ingredients, leave in the fridge for 30 minutes to allow time for the flavours to meld.


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