Serves: 4 people • Prep: 30 minutes • Cooking: 30 seconds • Difficulty: easy
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Ingredients
- Raw celeriac: 500 g
- Homemade mayonnaise: 150 g
- Moutarde de Meaux® Pommery®: 50 g
Method: Celery Remoulade Canneloni with Wholegrain Mustard
- Wash the celeriac and peel it down to the flesh (remove the outer skin with a knife). Cut in half. Cut 6 very thin slices.
- Cut these slices into 5 cm wide strips. Boil water seasoned with coarse salt and cook these strips in it for 30 seconds.
- Chill immediately. Drain and pat dry. Fill the 12 celeriac strips with the celeriac remoulade (about 30g per roll)
Celeriac remoulade:
- Grate the remaining raw celeriac with a mandoline or a food processor fitted with a grating disc.
- Mix with the homemade mayonnaise and the mustard. Adjust the seasoning. Serve well chilled.
