Name: Celeriac and kohlrabi rémoulade
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 kohlrabi; 2 small or 1 large celeriac; 2 egg yolks; 2 tbsp lemon juice; 300 ml olive oil; 4 garlic cloves, finely chopped; ¼ cup finely chopped flat-leaf parsley

Kohlrabi is one of the weirdest-looking vegetables around – almost like something from The Day of the Triffids. It is, however, pretty easy to deal with: just peel and grate for salads, or it can be roasted. A member of the brassica family, it’s at its best through the cooler months.

Ingredients

2 kohlrabi

2 small or 1 large celeriac

2 egg yolks

2 tbsp lemon juice

300 ml olive oil

4 garlic cloves, finely chopped

¼ cup finely chopped flat-leaf parsley

Method

Main

1.Thinly slice kohlrabi and celeriac, then cut into julienne and place in a large bowl.

2.Whisk egg yolks and lemon juice in small bowl until frothy, then add olive oil in a thin, steady stream, whisking continuously until all incorporated. Mix in garlic and parsley, and season to taste. Mix mayonnaise with kohlrabi and celeriac and refrigerate until required.