Recipe: Celeriac and Truffle Remoulade

Name: Rémoulade de céleri et truffes
Prep time: 5 min
Total time: 5 min
Yield: 4 portions
Ingredients: 300 g de céleri-rave taillés en julienne fine (bâtonnets)2 truffes noires (mélanosporum) de 30 g environ taillées de mêmequelques feuilles de cresson bien nettoyéeshuile d'olives1/2 jus de citronsel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Starters

Prep 5 min

Total 5 min

Servings 4 serv.

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

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!

Céleri Céleri rave Rémoulade Truffes