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Cultjar celeriac, capers, mustard & tarragon

This recipe is a little play on the classic celeriac remoulade but obviously excludes mayo. The celery-like and nutty celeriac combines with the capers to give a gentle saline appeal – which makes it perfect with wines like Picpoul de Pinet, Muscadet or Albarino. The tarragon is very subtle and the pear is hardly noticeable but it does aid the fermentation and bring everything together. It’s an ideal cold salad alongside a meaty main or partnered with a charcuterie or cheese board.

Ingredients: Celeriac (85%), Pears, Capers (2%), Yellow Mustard Seeds (1%), Tarragon (1%), Sea Salt.

£9.50

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