How to make polenta
Minimise the stress of catering for a crowd by prepping this crispy polenta base ahead of a party, then finishing on the night with three delicious toppings
Celeriac remoulade
Serves 30-40
Easy
Prep:
No cook
Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd
Skip to ingredients
- 1 small celeriac
- 2 tbsp capersroughly chopped
- 1 lemonjuiced and zested
- 1 tbsp Dijon mustard
- 4 tbsp mayonnaise
- handful of parsleyfinely chopped
- handful of chopped chives
Nutrition: Per serving (40)
- kcal15
- fat1g
- saturates0.1g
- carbs0.4g
- sugars0.3g
- fibre1g
- protein0.2g
- salt0.1g
Method
step 1
Using a mandoline or sharp knife, cut the celeriac into thin, small matchsticks. Mix with the remaining ingredients except the chives, then chill until needed. Will keep chilled in an airtight container for up to three days.
step 2
Spoon onto your chosen base and top with the chives.
