Celeriac Remoulade with Quail Egg


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


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