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)
- 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.
- 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).
- Add the veg to the dressing bowl and mic well. Make sure you taste and adjust your seasoning!
- If you have it available, this dish goes really well with tarragon!
- Leftovers will keep well in your fridge for around 3 days (if they can last that long)