Celeriac and Apple Remoulade
Celeriac and Apple Remoulade, with measured ingredients and a clear cooking method. Serve with Dry Cider for a relaxed ProjectBeer table.
side · Serves 6
Celeriac and Apple Remoulade
Bring celeriac and apple remoulade to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Dry Cider when the food is ready.
Ingredients
Serves 6
500 g celeriac, peeled
1 green apple
3 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tbsp Dijon mustard
1 lemon
15 g parsley, chopped
Instructions
Put 2 tbsp lemon juice in a bowl. Cut celeriac into fine matchsticks, tossing in juice as you work.
Core apple, cut into matchsticks and add to bowl.
Mix mayonnaise, yoghurt and mustard and fold through until coated.
Chill for 30 minutes to soften slightly and stir in parsley before serving. Use within 24 hours.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Dry Cider. Fresh apple acidity brightens the creamy dressing and echoes the raw apple. Serve well chilled in a modest glass. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.