06/03/2012

Warm Celeriac & Cabbage Remoulade

Remoulade: a simple condiment of mayonnaise and tangy flavours.

The recipe is wide-open. Simply take some mayonnaise, some herbs and add in whatever flavours you like - capers, cornichons, onion, garlic, mustard, curry powder, whatever will work well with the dish.

We were having pork chops, so lemon juice and mustard formed the key flavours. The remoulade would be folded into celeriac, which is right in season at the moment, and some white cabbage.

Let's put it together ...

Half a white cabbage shredded and half a celeriac, peeled, fine sliced and chopped into matchsticks was more than sufficient for two. Good for leftovers, and a combination that works perfectly well cold.

Boil the vegetables just enough to soften, but not lose too much texture or flavour - both cabbage and celeriac are fine raw and very nice par-boiled.

Using a couple of large tablespoons of mayonnaise, the juice of half a lemon, a good teaspoon of English mustard and a handful of chopped parsley, the ingredients were combined and then folded into celeriac and cabbage.

Serve out onto a plate and accompany with a piece of meat. In our case, a pork chop with creamy mushroom sauce.

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