Beet­root and cele­riac re­moulade

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4-6

1 small cele­riac 3 beet­root (prefer­ably candy stripe if avail­able) 1 small eat­ing ap­ple 150ml crème fraîche 4tbsp may­on­naise 3tbsp ex­tra vir­gin olive oil 2tsp Di­jon mus­tard Juice of a lemon Salt and freshly ground black pep­per Hand­ful of roughly chopped flat-leaf parsley

Peel then coarsely grate or juli­enne the cele­riac, beet­root and ap­ple. Tip into a large bowl.

In a small bowl, mix the crème fraîche, may­on­naise, oil, mus­tard and lemon juice. Sea­son well then stir into the beet­root mix­ture, un­til ev­ery­thing is just coated. Add the parsley and gen­tly mix.

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