Lunch: Celeriac Remoulade

This recipe includes superfoods such as:

Lemon

Health benefits of Celeriac Remoulade

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound/450 g celeriac (1 medium)
1 Granny Smith apple
1 egg yolk
1 teaspoon white wine vinegar
1 tablespoon grainy Dijon mustard
1 cup/250 ml grapeseed oil
Salt and freshly ground black pepper
Lemon juice, to taste
2 teaspoons crushed fennel seed

Instructions

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

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