I was making a hearty root vegetable soup this morning with some chicken bits I had boiled the previous day, so whilst chopping veg into cubes for the soup I also sliced some into matchsticks for the remoulade recipe which I'd seen in a Sunday magazine a few weeks back. It consisted of celariac, swede and mooli all mixed together with mustard, dill and mayonnaise.
- half a celariac
- half a mooli
- half medium sized swede
- 1 bunch dill, sliced
- 1 dtsp Dijon mustard
- 1 dtsp wholegrain mustard
- 1 dtsp mayonnaise
- glug of sunflower and olive oil
- juice of 1 lemon
- salt and pepper
How to make:
Slice all the root veg into thin strips. I wish I had a Good Grips Mandoline Slicer (but at £49 I'll have to keep dreaming) but slicing with a good knife and steady hand adds to the length of time spent in the kitchen (often a good thing).
Mix all the other in a bowl and then mix into the raw vegetables.
We ate it with the veg soup and fresh spelt bread but last week Stu and I ate it with jarred herrings bought back from an Ikea trip which was a far nicer combination.