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Donal Skehan
Celeriac Remoulade | DonalSkehan.com
  • christmas

Celeriac Remoulade

December 18

A symphony of textures and flavours, this is the perfect side for your festive spread. You can buy really nifty julienne peelers that make this a doddle without the need of a mandolin or crazy knife skill!

  • serves Serves 8
  • time 20 mins

Method

  1. 1. Peel and julienne the celeriac and place into a bowl. Coarsely grate the apple (skin on) down to the core and add to the same bowl. Very finely, slice the celery and sprouts and add in.
  2. 2. Add in the remaining wet ingredients, toss together and serve.

Ingredients

1 large celeriac

1 large apple (such as braeburn) 

1 stick celery

150g brussel sprouts

2 tbsp mayonnaise

3 tbsp greek yoghurt 

2 tsp dijon mustard

Good squeeze lemon juice

2 tbsp extra virgin olive oil

Large handful celery leaves or flat leaf parsley, chopped

Flakey sea salt and freshly ground black pepper