Beef Rolls With Celeriac Remoulade - cooking recipe

Ingredients

2 cloves garlic, peeled
2 tsp mustard seeds
4 None cornichons, finely chopped
2 oz celeriac (celery root), peeled, coarsely grated
2 tbsp coarsely chopped fresh flat-leaf parsley leaves
2/3 cup low-fat mayonnaise
1 tbsp Dijon mustard
1/2 tsp lemon juice
2 None small rye baguettes, split
5 oz rare roast beef, thinly sliced

Preparation

Place garlic in a small saucepan and cover with cold water. Bring to a boil then drain.
Meanwhile, toast mustard seeds in a small dry frying pan over medium heat until seeds begin to pop.
Mince garlic then transfer to a medium bowl. Add mustard seeds, cornichons, celeriac, parsley, mayonnaise, mustard and lemon juice. Mix well and season to taste.
Fill baguettes with beef and celeriac remoulade. Wrap rolls securely in parchment paper or plastic wrap.