Celeriac and kohlrabi rémoulade

AT A GLANCE

  • Serves 6 people

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.

  • 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
01   Thinly slice kohlrabi and celeriac, then cut into julienne and place in a large bowl.
02   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.

Topics:

SIDE DISH, PICNIC, KOHLRABI, DRINK SUGGESTION, EGGS, VEGETARIAN, GARLIC, CELERIAC, FAST, FRENCH

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

STRASBOURG LAGER. , suggested by MAX ALLEN

FEATURED IN

Oct 2014

Oct 2014

View Full Site