Celeriac Remoulade

Ingredients

• •2 whole celeriac
• •1 lemon lemon juice
• •2 whole egg yolks
• •1 teaspoon white wine vinegar
• •1 teaspoon Dijon mustard
• •120 ml olive oil
• •to taste sea salt and black pepper
• •2 teaspoon capers
• •2 teaspoons flat-leaf parsley
• •5 whole gherkins
• •4 teaspoons peanuts
• •finely chopped

Cooking Instructions

1. 1.

   Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.

   60 min

2. 2.

   Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.

   10 min

3. 3.

   To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.

   15 min

4. 4.

   Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.

   240 min