Cele­riac re­moulade


Australian Women’s Weekly NZ - - NEWS -

1 medium (700g) cele­riac, trimmed, peeled 2 ta­ble­spoons Di­jon mustard ¼ cup (60ml) ex­tra vir­gin olive oil ¼ cup (60ml) grape seed oil 1 ta­ble­spoon lemon juice 2 ta­ble­spoons finely chopped fresh curly pars­ley 1 tea­spoon finely chopped fresh tar­ragon sliced rye bread, olives, radishes, cor­ni­chons and salami, to serve 1 Bring a large saucepan of salted wa­ter to the boil. 2 Cut cele­riac into thin match­sticks, us­ing a V-slicer, man­dolin or sharp knife. Drop the cele­riac into boil­ing wa­ter; cook for 2 min­utes. Drain im­me­di­ately. Rinse the drained cele­riac un­der cold wa­ter to pre­vent it cook­ing any fur­ther; drain well. 3 Whisk the mustard in a medium bowl; grad­u­ally whisk in the olive oil and the grape seed oil, in a thin stream, whisk­ing con­stantly. Whisk in the juice; sea­son to taste. 4 Add drained cele­riac, pars­ley and tar­ragon to the dress­ing in the bowl; stir un­til com­bined. Sea­son to taste. 5 Serve the re­moulade with bread, olives, radishes, cor­ni­chons and salami, if de­sired. Not suit­able to freeze or mi­crowave.

Cele­riac re­moulade

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