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Raw root vegetables

Crisp, tangy raw root veg ribbons with a bright lemon bite.
Herby dill and parsley bring a fresh, punchy crunch.
Finish with capers and sour cherries for sweet-sour bliss.

side dish ⏱ 20 min 210 kcal / portion 22.0 g carbs / portion (estimated) vegan mustard 🔗 Original source

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Raw root vegetables
v4 · rb0e705f985 20260727Z1751 500 g celeriac 250 g swede 20 g dill thinly shred the celeriac thinly shred the swede 🌀 mix the root vegetables with olive oil and sunflower oil 🌀 mix in lemon juice, cider vinegar, and dijon mustard 🌀 stir in garlic, sugar, capers, and caper juice 🌀 fold in dried sour cherries and chopped parsley 🌀 fold in chopped dill 🌀 season with salt and pepper adjust sweetness and acidity as needed 🌀 mix well by hand to massage the vegetables ⏳ ⏳ 2 d rest the remoulade in the fridge for 2 days Raw Root Vegetables 🥗 4 tbsp olive oil 4 tbsp sunflower oil 2 tsp cider vinegar 3 tsp dijon mustard lemon juice to taste 70 g capers 2 pieces garlic 2 tsp sugar caper juice to taste 20 g parsley 100 g dried sour cherries salt to taste pepper to taste olive oil, sunflower oil cider vinegar, dijon mustard, lemon juice capers, garlic, sugar, caper juice parsley, dried sour cherries dill salt, pepper
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Preparation steps

  1. thinly shred the celeriac
  2. thinly shred the swede
  3. mix the root vegetables with olive oil and sunflower oil
  4. mix in lemon juice, cider vinegar, and dijon mustard
  5. stir in garlic, sugar, capers, and caper juice
  6. fold in dried sour cherries and chopped parsley
  7. fold in chopped dill
  8. season with salt and pepper
  9. adjust sweetness and acidity as needed
  10. mix well by hand to massage the vegetables
  11. rest the remoulade in the fridge for 2 days

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