Celeriac remoulade
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Celeriac remouladeNew Recipes

Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd

  • Prep:20 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 15
  • fat 1g
  • saturates 0.1g
  • carbs 0.4g
  • sugars 0g
  • fibre 1g
  • protein 0.2g
  • salt 0.1g

Ingredients

  • 1 small celeriac
  • 2 tbsp capers , roughly chopped
  • 1 lemon , juiced and zested
  • 1 tbsp Dijon mustard
  • 4 tbsp mayonnaise
  • handful of parsley , finely chopped
  • handful of chopped chives

Method

  1. Using a mandoline or sharp knife, cut the celeriac into thin, small matchsticks. Mix with the remaining ingredients except the chives, then chill until needed. Will keep chilled in an airtight container for up to three days.

  2. Spoon onto your chosen base and top with the chives.

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