Sunday, March 13, 2016

Roast Beef and Celeriac Slaw

Tuesday 8 March

Sunday's rump roast made great cold sliced roast beef, relished with horseradish sauce: drained yogurt, a big spoon of mayo, and another big spoon of horseradish, plus salt and white pepper.
For a side dish, we made celeriac remoulade; the new silver food processor grates like a champ.
We ate in front of the television, watching the last episode of "Downton Abbey."  Just right for the Roast Beef of New England.  

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