Here is a recipe for the Apple-celery remoulade.
- 500 g celeriac
- 2 sour apples (Pink Lady, Granny Smith)
- 3 tbsp juice of lemon (to prevent oxidation of apples)
- 2 tbsp of mayonnaise
- 3 tbsp evoo
- 1,5 tbsp whole grain mustard
- Salt and black pepper
Wash and peel apples and celeriac before julienning them. Drizzle over the apple sticks lemon juice to prevent them becoming dark. Mix the sauce and then mix it together with the apple and celeriac sticks. Cover and put in fridge for 1 hour before serving.