Celeriac Remoulade

• Peel the celeriac, then cut it into very thin strips; you can use a food processor or julienne cutter, or cut it into 1.mm-thin slices, stack these on top of each other and cut into batons of a similar thickness. As you work, periodically squeeze the lemon juice on top of the cut celeriac, to stop it discolouring.
• Rinse the celeriac in cold water and place in a bowl.
• Add whole grain mustard
• Add Sherry vinegar and leave for 20 min
• Add olive oil mayonnaise and season to taste.
• Finely cut chives or spring onions and add to the remoulade.

Olive oil Mayonnaise

• Place egg yolk, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
• With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened. If your mayonnaise is too thick, add a little water to thin it out.
• If using a blender add all ingredients and 2 tablespoons of cold water.

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
• Add the most of the diced celeriac and chopped apples to the pot. Stir well and cook for about 5 minutes to allow the flavors to combine.
• Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the celeriac is tender.
• While the soup is simmering, preheat the oven to 200°C. Toss the remaining celeriac cubes with a little olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20 minutes, or until golden and tender.
• Once the soup has cooked and the vegetables are soft, use an immersion blender or transfer the mixture to a blender or food processor to puree until smooth and creamy. Be careful when blending hot liquids.
• Return the soup to the pot and season with salt and pepper to taste. Stir well to combine.
• To serve, ladle the hot soup into bowls. Top each bowl with a sprinkle of roasted celeriac cubes and chopped fresh parsley.