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Mustard Coated Celeriac

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Mustard Coated Celeriac


  • 2 tbsp white wine vinegar
  • 2 celeriacs
  • Salt
  • 285ml ½pint double cream
  • 1 tbsp whole-grain mustard
  • ½ lemon, juiced
  • 2 tbsp parsley, finely chopped
  • Black pepper, freshly ground


  1. Pour 1 tbsp vinegar into a large bowl of cold water. Top and tail the 2 celeriacs before cutting away their thick skins. Cut both into thin matchsticks, adding them to the bowl of acidulated water as you go so they don't discolour.

    Bring a large pan of water to the boil. Add 1 tbsp vinegar, a pinch of salt and the celeriac. Return to thwe boil and cook for 2 mins before draining.

    Pour the cream into a clean pan and simmer gently for 5 mins. Stir in celeriac. Reheat when ready to serve and mix in the mustard, lemon juice, parsley and seasoning.

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