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Celeriac salad remoulade

Celeriac salad, a healthy and useful thing. Vegetables are such as good for human health. we shall thank to God for this blessing. Must put it at your diet. Now check it's arrangements.

50 minutes, plus chilling time

Serves 6

2 celeriac roots, each about 225 g /8 oz salt
30 ml /2 tbs lemon juice
freshly ground black pepper
paprika to garnish

For the sauce remoulade

275 ml/10 fl oz thick mayonnaise 
15 ml /1 tbs finely chopped fresh tarragon
15 ml /1 tbs finely chopped frsh basil of chervil
15 ml /1 tbs finely chopped parsley
i garlic clove, crushed
2.5-5 ml / 1/2 - 1 tsp dry mustard
5 ml /1 tsp capers
2 small gherkins, finely chopped
5 ml /1 tsp pounded anchovy fillets, or anchovy paste
2 hard-boiled eggs,finely chopped

Celeriac salad remoulade Preparation 

1- Scrub the celeriac roots with a stiff brush under running water to remove dirt. 

2- Bring a large pan of salted water to the boil. Add the lemon juice. Submerge the roots in the water and boil gently for about 30 minutes until tender but still on the crisp side when pierced with a skewer. 

3- peel the celeriac roots. Slice them and cut into strips about 5 cm /2 in long and 5 mm / 1/4 in thick. Place them in a bowl and cover it. 

4- Make up the sauce remoulade by mixing all the ingredients together. Chill the sauce then fold in the prepared celeriac. Season to taste, decorate with a little paprika and serve. 

* for a tarter flavor, you may also like to add a little extra lemon juice or white wine vinegar to the finished dish.  

* Serve this attractive salad as an appetizer if you wish. 







































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