Celeriac and beetroot remoulade

Serves4 Origin Europe
Preparation 15 min Heat rating (No heat)
Cooking 0 Ease (Very easy)
Vegetarian Yes


tsp, finely crushed Allspice
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


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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