Roast pork with apples, cider vinegar & rosemary
A no-nonsense, comforting roast with real crackling - it's deceptively simple to make
Celeriac remoulade
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4 - 6 (as a side)
Skip to ingredients
- 1 celeriac
- 1 tbsp celery saltplus extra for seasoning
- 100g mayonnaise
- 1 tsp snipped chives
- juice 1 lemon
- 2 tsp wholegrain mustard
Nutrition: per serving (6)
- kcal155
- fat13g
- saturates1g
- carbs3g
- sugars3g
- fibre7g
- protein2g
- salt1.3g
Method
step 1
Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.
step 2
Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.
