Celeriac remoulade

Celeriac, that knobbly root with the delicious celery flavour, makes a classic, creamy salad. I like it with some lovely bright green watercress. It’s also delicious in a lighter, vinaigrette dressing (see the variation).

SERVES 4

450g (1lb) celeriac

6 tbsp mayonnaise: homemade or good-quality bought

1 tbsp freshly squeezed lemon juice

1 tsp Dijon mustard

1 tsp sugar

? tsp salt

freshly ground black pepper

Peel the celeriac and cut into quarters, then grate coarsely.

Put the grated celeriac into a bowl with the mayonnaise, lemon juice, mustard, sugar, salt and a good grinding of black pepper, and mix well.

If possible, leave it for 30 minutes or so to give the celeriac a chance to soak up the flavour of the dressing, then serve.

VARIATION

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