This makes a refreshing, tasty lunch or serve as a starter for a special occasion. Serve with smoked trout or salmon or with a selection of cold meats and some good quality salad leaves or watercress
2 tbsp good quality mayonnaise
1½ tbsp low fat natural yoghurt
1½ tbsp Dijon or wholegrain mustard
1 lemon, juice only
1 medium celeriac, about 650g before peeling
Freshly ground sea salt and black pepper
Bunch watercress or mixed salad leaves to serve
- In a large bowl, mix the mayonnaise, natural yoghurt, mustard and lemon juice together thoroughly with a good sprinkling of sea salt and some freshly ground black pepper, until well blended.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it (by hand or with grater blade of food processor) and stir into the sauce until evenly coated. Taste to check seasoning. Serve the celeriac remoulade with watercress or a selection of salad leaves and your choice of smoked fish or cold meats. It will keep in the fridge for up to 2 days.