Recipe — Hannah’s Warm Celeriac Remoulade
This warm celeriac rémoulade feels right at home in the cooler months. Originally served as the accompaniment to grilled quail on our April Harvest Menu, it quickly became a standout - rich and comforting.
Gently cooked in nutty brown butter and finished with mustard, herbs and lemon, the celeriac takes on a soft warmth while still keeping its delicate structure. It’s a simple dish, but one that brings depth and balance to the plate. Best served alongside grilled or braised meats, it’s a versatile side that’s deeply satisfying.
Ingredients
1 large head celeriac
4 tablespoons brown butter
1 tablespoon wholegrain mustard
1 tablespoon finely chopped flat leaf parsley
Fresh lemon juice to taste
Salt to taste
Serves 2 as an accompaniment
Method
Start by preparing the celeriac. Using a mandolin (or a sharp knife if you prefer), slice the celeriac into thin rounds about 2-3mm thick. Stack a few slices neatly on top of one another, then cut them lengthways into fine matchsticks to create a fine julienne.
Place a frying pan over medium heat and gently warm the brown butter until it’s fragrant. Add the celeriac and cook slowly until it softens just enough to be tender while still holding its shape.
Transfer the warm celeriac to a bowl. While it’s still hot, fold through the mustard, freshly chopped parsley, a squeeze of lemon juice and a good pinch of salt. Toss everything together so the flavours coat each strand evenly and the celeriac absorbs the dressing.
Serve immediately while warm, alongside grilled or braised meats.
