The Best Guide for the NN12 Area

Kohlrabi remoulade

Author: Riverford Organics

Published: 6th August 2019 05:52

 

Despite it's alien appearance, kohlrabi is mild-flavoured and crunchy. It's a good alternative to celeriac in remoulade. Leave for half an hour before eating to let the flavours meld. You could try making your own mayonnaise for this; or fry crispy lardons of bacon and scatter them over the top of the dish before serving; or add a little apple or celeriac.

 

Preparation Time: 10 minutes

Cooking time: 5 minutes

Serves: 4

Ingredients

    •    1 medium kohlrabi
    •    Juice of 1 lemon
    •    3 tbsp Dijon mustard
    •    150ml good mayonnaise
    •    1 tbsp double cream
    •    1 tbsp parsley, chopped
    •    Salt & pepper

 

Instruction

1. Peel the kohlrabi and cut it into matchsticks about 3mm thick, either by hand or using a mandolin. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
2. Mix the rest of the ingredients together in a large bowl.
3. Season well and mix in the kohlrabi.
   

 

Courtesy of http://www.riverford.co.uk/

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