Celeriac, Capers & Mustard

Ingredients:  

Celeriac (85%), Pears, Capers (2%), Yellow Mustard Seeds (1%), Tarragon (1%), Sea Salt. Allergens In Bold

Nutritional Info Per 100g:

Energy 131kj / 31kcal, Fat 0.8g Of Which Saturates 0.1g, Carbohydrates 3.4g, Of Which Sugars 2.7g, Protein 1.6g, Salt 2.2g

This recipe is a little play on the classic celeriac remoulade but obviously excludes mayo. The celery-like and nutty celeriac combines with the capers to give a pleasing saline appeal - which makes it perfect with wines like Picpoul de Pinet, Muscadet or Albarino. The tarragon is very subtle and the pear is hardly noticeable but it does aid the fermentation and bring everything together. It’s an ideal cold salad alongside a meaty main or partnered with a charcuterie or cheese board.  

Pairings: 

• Cheese - Cheddar / Comté

• Charcuterie 

• Bitter leaves and chicory

• Roast chicken - hot or cold

• On bruschetta

• With something nutty or smokey 

4 ways to enjoy: 

1. A surprising and delicious accompaniment to a cheese and charcuterie board. 

2. Sprinkled over a salad of bitter leaves, shavings of mild sheep’s milk cheese and toasted nuts. 

3. Serve on the side of chargrilled / BBQ chicken for a fresh and zingy alternative to coleslaw.  

4. Top cured ham or cold roast beef crostini - a great dinner party starter. 

Nutritional Info Per 100g:

Energy 131kj / 31kcal, Fat 0.8g Of Which Saturates 0.1g, Carbohydrates 3.4g, Of Which Sugars 2.7g, Protein 1.6g, Salt 2.2g