CELERIAC****Apple Celeriac Remoulade

By Unblond1

25/03/17 - I liked this, I had it as a lunch for work with some cheddar. It would works best as part of a meal that had some protein in it, I think.

Ingredients

• Juice of 1/2 or 1 lemon
• 1/4 cup Hellmann's Light mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon whole grain mustard
• 1 tablespoon fresh dill, chopped (didn't use)
• 2 tablespoons fresh parsley, chopped
• 300 grams celeriac, grated or thinly julienned (about 1/3 large celeriac - I used the rest in my roasted mixed veg dish in the ActiFry with parsnips, carrots and sweet potatoes)
• 1 Granny Smith apple, grated or thinly julienned
• Maldon salt, freshly ground black pepper and Piment d’Espelette, to taste
• 1 teaspoon crushed fennel seed, optional (from Laura Calder's version)
• 1 tablespoon minced Kalamata olives (from Saveur's version)

Details

Servings 4

Preparation

Step 1

In a bowl, whisk together the lemon juice, mayonnaise, mustards, and herbs with salt and peppers, starting with the juice of half a lemon and adjusting to taste. If it's too thick, thin with a little milk.

Remove the skin from the celeriac and grate it in the food processor using the large grating blade. Wash and grate the apple.

Toss the celeriac and apple with the remoulade sauce as soon as they are grated to prevent browning.

Cover and refrigerate until serving.

4 Servings

Calories 117.9
Total Fat 4.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 5.0 mg
Sodium 351.3 mg
Potassium 438.9 mg
Total Carbohydrate 18.4 g
Dietary Fiber 3.2 g
Sugars 3.9 g
Protein 2.1 g