Celeriac Coleslaw
Autumn has definitely arrived, although it feels as though an early winter is on the cards! For me this is the best few months to be a chef. September to December is packed with lovely root vegetables, celeriac, pumpkins and cabbages galore, and we cannot forget carrots, onions and swedes (not turnips!!) from Southport. This recipe is a dish we sell in both restaurants and has become quite popular at lunch time. It is celeriac coleslaw or as the French call it, remoulade. I am going to change it slightly by adding some of the seasonal vegetables I have mentioned.
YOU WILL NEED:
1 celeriac
1 onion
3 carrots
1 small red cabbage
1 jar of mayonnaise
Squeeze of lemon juice
Salt and pepper
Serves about 8 people
Peel the celeriac, onion and carrot then take the outer leaves off the cabbage. Slice the celeriac in half then slice each half into thin pieces, and then again to make match stick like pieces. Finely slice the cabbage and onion, then get a potato peeler and just peel away at the carrot creating ribbons. Place all the ingredients in a bowl and mix together. This is lovely with leftover roast meat from Sunday lunch!
