1 3/4 lb (800 g) celeriac
1/2 lemon
approx. 10 fl oz (300 ml) mayonnaise
3 1/2 fl oz (100 ml) whipping cream
salt and pepper
1/2 lemon
approx. 10 fl oz (300 ml) mayonnaise
3 1/2 fl oz (100 ml) whipping cream
salt and pepper
Serve with:
cured meats and sausages
method
1. Peel the celeriac, rinse well and dry. Cut into quarters to make it easier to slice very thinly on a mandoline cutter; reassemble each quarter's slices on top of one another and slice downwards into julienne strips.
2. Transfer the celeriac strips into a salad bowl, season lightly with salt and freshly ground pepper and sprinkle with the lemon juice. Stir in the mayonnaise, followed by the stiffly beaten cream. Add a little more salt and pepper if wished.
This is an excellent vegetable winter salad, particularly good with a mixed platter of sliced cured meats and salami, and with cold roast meat or poultry.
2. Transfer the celeriac strips into a salad bowl, season lightly with salt and freshly ground pepper and sprinkle with the lemon juice. Stir in the mayonnaise, followed by the stiffly beaten cream. Add a little more salt and pepper if wished.
This is an excellent vegetable winter salad, particularly good with a mixed platter of sliced cured meats and salami, and with cold roast meat or poultry.
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