Celeriac Remoulade
By Joe
Source: BBC Good Food — Good Food, Celeriac remoulade.
A celeriac remoulade recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Peel plus trim the celeriac plus cut in quarters. Slice the quarters very thinly (upon a mandolin if you have one), next cut the slices into matchsticks.
- 2
Step 2. Scatter using the celery salt, toss together plus leave for 20 mins. Wash off the salt, next set the celeriac in a clean tea towel plus twist to squeeze out any excess moisture.
- 3
Finish (2). Tip in a bowl plus mix in the mayonnaise, chives, lemon juice plus wholegrain mustard. Season using black pepper plus celery salt, next serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 163 kcal |
| Protein | 2 g |
| Carbohydrate | 10.9 g |
| of which sugars | 2 g |
| of which free sugars | 0 g |
| Fat | 12.9 g |
| of which saturates | 2 g |
| Fibre | 2.2 g |
| Salt | 3.02 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
