Celeriac rémoulade
Grated celeriac with a rémoulade of mayonnaise, Dijon mustard and lemon. A little caper and pickled gherkin finishes the sauce.
Method
Grate the celeriac. Mix the mayonnaise with Dijon mustard and lemon juice. Finely chop a few capers and pickled gherkins, then stir them into the sauce.
Dress the celeriac with the rémoulade, mixing well so that it is evenly coated.
Variations
Add a little finely chopped parsley stem to the sauce, or use it just to finish the dish.
To serve
Serve with hard-boiled eggs, gherkins, pickled onions, capers or caper leaves.