This remoulade is a classic French dish and makes perfect use of an under-used vegetable. Choose from capers, parsley or gherkins (or any combination of all three), to add flavour and a pretty hint of green. The celeriac will discolour and brown as soon as it is peeled and sliced, so either use it straight away or soak it in water with lemon juice added, for up to 1 hour before using.

　　

Ingredients

Makes 15-20 or serves 4 as a side dish

　　2 celeriac

　　juice of 1 lemon

　　

For the remoulade sauce

2 egg yolks

　　1 teaspoon white wine vinegar

　　1 teaspoon Dijon mustard

　　120 ml (4 fl oz/. cup) olive oil

　　sea salt and freshly ground black pepper

　　

To serve

2 teaspoon capers, drained (optional)

　　2 teaspoons finely chopped flat-leaf parsley (optional)

　　5 gherkins, drained and finely chopped (optional)

　　4 teaspoons peanuts, finely chopped

　　

Step 1

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.

　　

Step 2

Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.

　　

Step 3

To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.

　　

Step 4

Fold the celeriac strips into the remoulade and chill for 2–4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.

　　From Le Petit Paris by Nathalie Benezet. Photographs by Jacqui Melville. The moral rights of Nathalie Benezet to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 1988. First published in 2013 by Hardie Grant Books.