Remoulade

4
10 min
0 min
Prepared with:

Shredded Carrots

Ingredients

2 cans Del Monte shredded celery root

3 tbsp (45 ml) mayonnaise

3 tbsp (45 ml) plain yoghurt

1 tbsp (15 ml) Dijon mustard

2 tbsp (30 ml) parsley, freshly chopped

2 tbsp (30 ml) capers, chopped

2 tbsp (30 ml) sour or dill pickles, chopped

Salt and freshly ground pepper

Preparation

  1. Open the cans of celery root and drain excess liquid.
  2. In a bowl, mix together mayonnaise, yoghurt and mustard.
  3. Add the remaining ingredients. Stir, season to taste and serve as a side.