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Celeriac and kohlrabi rémoulade

Kohlrabi is one of the weirdest-looking vegetables around - almost like something from The Day of the Triffids. It is, however, pretty easy to deal with: just peel and grate for salads, or it can be roasted. A member of the brassica family, it's at its best through the cooler months.

You'll need

2 kohlrabi 2 small or 1 large celeriac 2 egg yolks 2 tbsp lemon juice 300 ml olive oil 4 garlic cloves, finely chopped ¼ cup finely chopped flat-leaf parsley


  • 01
  • Thinly slice kohlrabi and celeriac, then cut into julienne and place in a large bowl.
  • 02
  • Whisk egg yolks and lemon juice in small bowl until frothy, then add olive oil in a thin, steady stream, whisking continuously until all incorporated. Mix in garlic and parsley, and season to taste. Mix mayonnaise with kohlrabi and celeriac and refrigerate until required.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Strasbourg lager.

Featured in

Oct 2014

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