|Preparation||Start to finish|
|23 min.||23 min.|
|1||Peel celeriac, cut into pieces lengthways.
Put immediately into water with a little lemon juice (or better still, with a little vitamin C) added to prevent blackening.
|2||Prepare rémoulade dressing.
Dry, then grate celeriac pieces, thinly or thickly according to taste (I prefer fairly thick).
|3||Add rémoulade dressing immediately (again, to prevent blackening) and mix well.||2 min.|
|4||Add chopped chives and mix one last time.
Refrigerate until serving.
For 4 people : 1.77 €
Per person : 0.44 €
|Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Crunchy salad, Scandinavian cocktail, ... All|
|Celeriac: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Celeriac and mushroom gratin, Potimarron and celeriac autumn soup, Creamy Winter Vegetable Soup, Vegetable tartare, ... All|
|Lemon: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Raspberry sorbet, Salmon rillettes, Cucumber and salmon salad, Flognarde, ... All|
|Chives: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Warm lentil salad, Rosemary steamed fish, Warm haricot bean salad, Sautéed Pork with Peanuts, ... All|
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