Celeriac and beetroot remoulade
| Serves | 4 | Origin | Europe | |
| Preparation | 15 min | Heat rating |  | (No heat) |
| Cooking | 0 | Ease |  | (Very easy) |
| Vegetarian | Yes | |||
Ingredients
¼ tsp, finely crushed Allspice, organic
450g celeriac, peeled and shredded
1-2 beetroots grated
½ lemon, juice of
4 tbsps mayonnaise
2 tbsps Dijon mustard
2 tbsps fromage blanc
salt and pepper
parsley, finely chopped
optional: toasted walnuts or pumpkin seeds
450g celeriac, peeled and shredded
1-2 beetroots grated
½ lemon, juice of
4 tbsps mayonnaise
2 tbsps Dijon mustard
2 tbsps fromage blanc
salt and pepper
parsley, finely chopped
optional: toasted walnuts or pumpkin seeds
Preparation
The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard,
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