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Celariac Remoulade

Peel a head of Celariac and cut it into thin match stick pieces.
Bring a large saucepan of water (to which you have added 1 tbs Vinegar ) to the boil.
Plunge in the Celariac.
Bring back to the boil and then drain and cool under running water.
Add 2 teaspoons of mustard to 10 oz. of Mayonnaise and mix with the blanched Celariac.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef