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 pannequet with wholegrain mustard
- Wash the celeriac and peel it down to the flesh (remove the outer layer with a knife). Cut in half.
- Cut 20 very thin slices from the widest part of the celeriac.
- Cut these slices into strips 4 cm wide.
- Boil water seasoned with coarse salt and cook these strips in it for 30 seconds. Refresh immediately in ice water.
- Drain and pat dry.
- For each of the 20 pannequets, lay 1 strip of celeriac and cross it with a second strip.
- Fill with the celeriac remoulade (about 20 g per pannequet). Fold the strips over the pannequet to form a neat square.
- 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.
