Recipe: Celeriac remoulade

This classic French dish serves 4 as a starter or side dish.

• 1 large celeriac
• 3 tbsp mayonnaise
• 2 tbsp creme fraiche or sour cream
• 2 tsp of Dijon mustard
• Half a cup parsley, finely chopped
• Salt and pepper

1. Peel celeriac and rub it with lemon juice to stop it browning and cut the root in half. Sit the flat side on a board and with a sharp knife make fine slices working from one side to the other. Taking a few slices at a time, cut into match stick-sized pieces and drizzle with lemon juice.

2. Mix together mayonnaise, cream fraiche or sour cream, Dijon mustard and chopped parsley. Fold this mix through the celeriac strips and season with salt and pepper.