Page title and description
Salads
Kohlrabi remoulade
Despite it's alien appearance, kohlrabi is mild-flavoured and crunchy. It's a good alternative to celeriac in remoulade. Leave for half an hour before eating to let the flavours meld. You could try making your own mayonnaise for this or toast a few flaked almonds and scatter them over the top of the dish before serving or add a little apple or celeriac.
Ingredients
- 1 medium kohlrabi
- juice of 1 lemon
- 3 tbsp Dijon mustard
- 150ml good mayonnaise
- 1 tbsp double cream
- 1 tbsp parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
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Step 1
Peel the kohlrabi and cut it into matchsticks about 3mm thick, either by hand or using a mandolin. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
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Step 2
Mix the rest of the ingredients together in a large bowl.
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Step 3
Season well and mix in the kohlrabi.
