Fennel and celeriac remoulade
These vibrant flavours go well with barbecued beef or grilled pork sausages. Make this recipe a few hours ahead to allow the flavours to intensify.
Ingredients
½ tsp salt
1 tbsp sharp mustard
1½ tbsp lemon juice
3 tbsp olive oil
3 tbsp sour cream
2 tbsp capers, roughly chopped
black pepper
1 medium fennel bulb
1 medium celeriac
1 tbsp finely minced chives
1 tbsp finely minced parsley
Method
1. Make dressing first, as celeriac will brown once cut and exposed to air.
2. Mix salt, mustard and lemon juice in a small bowl; whisk in olive oil one tablespoon at a time. Gradually add sour cream and then stir in the capers and season with black pepper. Set aside.
3. Remove fronds from fennel and trim base, quarter bulbs and slice into slivers. Place in a medium-sized bowl and set aside. Cut top and base off the celeriac and stand it on your cutting board. Remove the skin as you would an orange*, and cut celeriac into fine strips.
4. Add to fennel in bowl and mix in the dressing with your hands, tossing until thoroughly coated. Cover and refrigerate for several hours, the longer the better as the celeriac needs time to absorb the flavours of the dressing and soften a little.
Note: If the skin is thin, you can peel it with a vegetable peeler.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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