Celeriac and Carrot Remoulade
Ingredients
- 1 celeriac
- 4 carrots
- A few parmesan shavings
- 3 sprigs of parsley
- 2 rounded teaspoons Celeriac, Black Truffle and White Wine Mustard
- 4 tbsps of Maille mayonnaise
- Salt and Pepper
Preparation
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Peel the celeriac and cut into quarters. Peel the carrots. Grate the celeriac and the carrots using a food processor or a mandolin.
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Put the grated vegetables in a bowl, add the mayonnaise, mustard and mix.
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Finely chop the parsley and add it to the mixture along with the parmesan shavings.
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Store in the refrigerator until you are ready to serve.
Maille Tip
Celeriac darkens on exposure to air. If you have to wait before serving, add in some lemon juice.