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Kohlrabi Remoulade (or Celeriac)

Kohlrabi Remoulade (or Celeriac)

Kohlrabi is a part of the brassica family (cauli, cabbage, broccoli) and it's taste and texture are like a cross between of a radish and cabbage. It has a slight peppery hint and is sweeter than a radish, and has the texture of an apple! It can be eaten raw or cooked. Have we intrigued you yet?! 

What is a remoulade?

A remoulade is a chilled dish usually made from mayonnaise or an oil emulsion, combined with any combination of herbs, capers, spices, or pickles. Remoulade is typically used as a condiment or dipping sauce and paired with a disb, but thi recipe makes it the hero! This recipe can also be made with celeriac too! Both are ahhhmazzzzinnnnnggggggg.

  • 1 kohlrabi
  • 2 cloves garlic, crushed well & chopped finely
  • 1 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1 good glug olive oil
  • Freshly squeezed juice from 1 lemon (1Tbsp juice)
  • Salt & black pepper to taste
  • Fresh tarragon (optional/ if available)

 

  1. Prepare the dressing directly in the serving bowl: add the mayon, mustard, crushed garlic, oil, and lemon juice, along with salt and pepper to taste. Mix well.
  2. Peel the kohlrabi and slice it very thinly (julienne). You could also use a mandolin or large holed grater but the texture might not be quite right (it may look more like a coleslaw).
  3. Add the veg to the dressing bowl and mic well. Make sure you taste and adjust your seasoning!
  4. If you have it available, this dish goes really well with tarragon!
  5. Leftovers will keep well in your fridge for around 3 days (if they can last that long)

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