Remoulade of Beetroot and Celeriac
Remoulade of Beetroot and Celeriac
Inverawe
Rated 5.0 stars by 1 users
Cuisine
Mediterranean
Servings
4
Prep Time
15 minutes
Remulade of Beetroot and Celeriac
Ingredients
-
Juice of half lemon
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300g raw peeled celeriac cut into fine matchsticks
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125g raw peeled beetroot cut into fine matchsticks
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2 tblsp mustard mayonnaise
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2 tblsp horseradish sauce
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2 tblsp small salted capers
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3 tblsp chopped fresh parsley
Directions
First cut the celeriac and stir into lemon juice to stop it browning.
Next, prepare the beetroot and mix with the celeriac.
Mix together with the mayonnaise, horseradish and caper and add to the celeriac.
Finally fold in the chopped parsley.
Cover and chill for an hour to allow the flavours to develop.
Recipe Note
Serve with smoked eel and a good rye bread.