Kohlrabi Remoulade recommended by Hayley

Young kohlrabi is a good alternative to celeriac for a summer version of this classic dish. If you like, add some bacon, cooked until crisp, then chopped and sprinkled over the top.

Serves 4 as a starter, 6 as a side dish.

  • 2 tsp hot English mustard
  • 2 tsp cider vinegar
  • 1 scant tsp sugar
  • 1 pinch salt
  • 75ml olive oil
  • 75ml groundnut or sunflower oil
  • 2-3 kohlrabi, weighing about 750g
  • Freshly ground black pepper
  • 2-3 tbsp finely chopped
  • parsley (optional)
  1. In a bowl, whisk together the mustard, vinegar, sugar and salt.
  2. Pour the oils into a jug, then very slowly trickle them into the mustard mixture, whisking all the time, until you have a creamy, emulsified dressing.
  3. Taste and adjust the seasoning as necessary.
  4. Peel the kohlrabi, cut it into matchsticks and toss into the dressing along with a few grinds of black pepper and the parsley (if using).
  5. Leave for about 30 minutes to allow the flavours to blend.
Share if you like!Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
This entry was posted in recipe and tagged . Bookmark the permalink.