Celeriac remoulade

Make this ‘contorno’ instead of potoatoes for a fresher, lighter side dish. Celeriac is everywhere at the moment.

Peel a celeriac and cut into matchsticks. Roughly chop a bunch of parsley.

Place 2 egg yolks and a teaspoon of each Dijon and wholegrain mustard in a bowl, mix and season. Slowly whisk in a tablespoon of groundnut oil and finally add a squeeze of lemon juice.

Add the celeriac matchsticks to the ‘mayo’ and coat well. Serve with the chopped parsley.

Monique Chambers

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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