- 1 [approximately 5-inch / 12.7-cm in diameter] celeriac
- 5 cups [1.25 L] water
- 3 tablespoons [45 mL] vegetable oil
- 1 tablespoon [15 mL] wine vinegar
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 3 tablespoons [45 mL] Dijon mustard
- 1 tablespoon [15 mL] chopped parsley
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- Grate celeriac onto large holes of a grater.
- Into a medium-size casserole, bring water to a boil over high heat.
- Add grated celeriac, bring back to a boil and boil for 1 minute.
- Drain and then rinse celeriac under cold running water; drain.
- Into a bowl, beat together vegetable oil, wine vinegar, salt, pepper and Dijon mustard.
- Into a larger bowl, pour mixture over drained celeriac; mix using a fork.
- Refrigerate for 30 minutes.
- Just before serving, sprinkle celeriac remoulade with chopped parsley.
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