Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Celeriac remoulade salad
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 lemon, ½ sliced, ½ juiced
- 1 medium about 400g celeriac
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche
- 1 tbsp Dijon mustard
- 1 tbsp of finely chopped flat-leaf parsley
TO SERVE
- sourdough, sliced, drizzled with olive oil and griddled
- serrano ham
Method
- STEP 1
Add the lemon slices to a bowl of cold water. Peel and julienne the celeriac finely. As you prepare the celeriac, drop the pieces into the lemon water, this will stop them turning brown. Drain well and pat dry on kitchen paper. Mix with the lemon juice and a good pinch of salt and leave for 10 minutes. Drain off and discard the juice then add the remaining ingredients to the celeriac, season and mix well. Serve with sourdough toast and ham.
