Celeriac remoulade is a delicious French dish made with celeriac, a type of celery root. The dish is usually served as a side dish or starter, and is often made with quail eggs. This recipe is simple to follow and can be easily adapted to suit your taste.
Ingredients:
-1 large celeriac, peeled and grated
-2 tablespoons mayonnaise
-1 tablespoon Dijon mustard
-1 tablespoon white wine vinegar
-1 teaspoon sugar
-salt and pepper
-6 quail eggs, hard-boiled
-1 tablespoon chopped parsley
Method:
1. In a large bowl, mix together the grated celeriac, mayonnaise, Dijon mustard, white wine vinegar, sugar, salt and pepper.
2. Add the hard-boiled quail eggs and chopped parsley, and mix well.
3. Serve chilled or at room temperature.
Potential changes & improvements:
-You could add other herbs or spices to the remoulade, such as thyme or tarragon.
-If you don’t like quail eggs, you could use chicken eggs instead.
-For a gluten-free version, use a gluten-free mayonnaise.
Works Well With…
-The remoulade goes well with grilled chicken or fish.
-It can also be served as a dip for vegetables or bread.
Common Mistakes:
-Not grating the celeriac finely enough. The dish should have a smooth, creamy texture.
-Not adding enough salt or not adjusting the seasoning to taste.
-Not chilling the remoulade before serving, which can make it runny.
Nutritional Information:
Celeriac is a good source of fibre and vitamins C and B6. It is also low in calories and fat.
Allergens:
-Celery
-Eggs
-Mustard