450 g or 1 medium-sized celeriac
1/2 tbsp salt
1/2 tbsp lemon juice
4 tbsp French mustard
3 tbsp boiling water
scant 1/2 (us) cup (100 ml) olive oil or as needed
2 tbsp white vinegar
salt and pepper
1/2 tbsp salt
1/2 tbsp lemon juice
4 tbsp French mustard
3 tbsp boiling water
scant 1/2 (us) cup (100 ml) olive oil or as needed
2 tbsp white vinegar
salt and pepper
for the garnish
2 tbsp chopped mixed herbs or parsley
method
1. Peel the celeriac, and cut it into matchsticks.
2. Toss the sticks in a bowl with the salt and lemon juice, and leave to stand for 30 minutes.
3. Rinse in a strainer under cold running water, drain well, and pat dry.
4. Put the mustard into a warmed bowl, and very gradually whisk in the boiling water.
5. Then whisk in the oil drop by drop as when making mayonnaise using enough to make a thick sauce.
6. Whisk in the vinegar in the same way. Season with salt and pepper.
7. Fold in the celeriac matchsticks, cover loosely with a cloth, and leave in a cool place for several hours or overnight.
8. Sprinkle the herbs over the dish before serving.
2. Toss the sticks in a bowl with the salt and lemon juice, and leave to stand for 30 minutes.
3. Rinse in a strainer under cold running water, drain well, and pat dry.
4. Put the mustard into a warmed bowl, and very gradually whisk in the boiling water.
5. Then whisk in the oil drop by drop as when making mayonnaise using enough to make a thick sauce.
6. Whisk in the vinegar in the same way. Season with salt and pepper.
7. Fold in the celeriac matchsticks, cover loosely with a cloth, and leave in a cool place for several hours or overnight.
8. Sprinkle the herbs over the dish before serving.
serving amount
serves 4
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