Served with a celeriac remoulade, a bittersweet vegetable that I used to hate on family holidays in France, I have grown to love its unusual taste. The remoulade was made by peeling & grating the celeriac, seasoning, 4 tablespoons of mayo, & 2 tablespoons of Dijon mustard.
Plate & tumbler from Anthropologie, salt & pepper shakers, gifted from Seville.
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