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celeriac remoulade topped with chopped parsley arranged in a white bowl

Quick celeriac and carrot remoulade

A versatile, little side dish that complements very well any slow-baked oily fish, like salmon or mackerel, and goes equally well with a slow-baked or steamed chicken or turkey.  
Recommended:
when the chemo treatments have ended
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Prep Time 15 mins
Servings 1 portion

Ingredients
  

  • 1 small wedge of celeriac peeled
  • 5 radishes
  • 1 carrot peeled, (preferably organic)
  • 1/4 lemon
  • 1 tsp extra virgin olive oil
  • 1 tsp organic mayonnaise
  • 6-7 capers
  • a bunch of fresh parsley
  • pinch of salt & pepper

Instructions
 

  • Wash all the vegetables and parsly thoroughly.
    carrot, celeriac, radishes, parsley, lemon, capers and olive oil arranged on a white wooden table
  • Slice the radishes into small, 1-2mm thin pieces.
    Slice the carrot and celeriac into equally thin slices and chop them thinly. Chop the capers and parsley thinly as well.
    shredded carrots and celeriac, chopped radishes and finely chopped capers on a white round plate
  • Transfer all chopped vegetables into a bowl and season with the salt and pepper.
    chopped remoulade ingredients in a white bowl
  • Squeeze the lemon over the mixture and add the oil and mayo.
    Mix everything together and top with a bit of chopped parsley.
    celeriac remoulade topped with chopped parsley arranged in a white bowl
Keyword aromatic, easy, fresh, gluten-free, nutritious, quick, tasty