Ingredients for 4 servings
- 300 g of celeriac cut into fine julienne (matchsticks)
- 2 black truffles (mélanosporum) of approximately 30 g each cut the same way
- a few well-cleaned watercress leaves
- olive oil
- 1/2 lemon juice
- salt and ground pepper
Recipe: Celeriac and Truffle Remoulade
Prep
5 min
Total
5 min
Servings
4 serv.
Step-by-step directions
1 The evening before, mix the juliennes of celeriac and truffles season with olive oil, lemon juice, salt and pepper then cover with plastic wrap and keep in the refrigerator.
2 The next day arrange the watercress leaves barely seasoned around the plate and arrange a bouquet of juliennes in the center with a nice sprig of chives.
the pairing of celeriac and truffle is fantastic!
Wine Pairing
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