Celeriac Remoulade – Rozanne Stevens

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Ingredients

  • 100ml Avonmore Sour Cream
  • 100ml good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 small celeriac, about 650g/1lb 7oz
  • toast and watercress, to serve

Directions

  1. In a large bowl, mix the Avonmore Sour Cream , mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated.
  3. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

 

Celeriac Remoulade – Rozanne Stevens

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Ingredients

  • 100ml Avonmore Sour Cream
  • 100ml good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 small celeriac, about 650g/1lb 7oz
  • toast and watercress, to serve

Directions

  1. In a large bowl, mix the Avonmore Sour Cream , mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated.
  3. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Avonmore Cream of Celeriac Soup

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Ingredients

  • 750g celeriac, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 onion, chopped
  • 500ml chicken stock
  • 200g smoked bacon rashers, chopped
  • 150ml Avonmore Cooking Cream
  • 100ml milk
  • Salt and black pepper
  • 2 tbsp chives, finely chopped
  • Extra-virgin olive oil, to serve

Directions

  1. Combine the celeriac, potato, onion, stock and 500ml of water in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes until the vegetables are tender.
  2. Cook the chopped rashers in a frying pan over a medium-high heat for a 3-5 minutes until browned and crisp. Drain on kitchen paper.
  3. Purée the soup until completely smooth. Stir in the Avonmore Cooking Cream and milk and heat through.
  4.  Season the soup with salt and pepper. Ladle into serving bowls and serve with a sprinkling of chives, cooked bacon and a drizzle of extra-virgin olive oil.

Rachel’s Celeriac soup with roasted hazelnuts

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A lovely way to start Christmas dinner. Celeriac soup with soda scones