Kohlrabi Remoulade

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.