Celeriac Remoulade (Celery Root Remoulade)

Step 1

Peel the celeriac and cut into fine matchsticks with a sharp knife or use a Julienne peeler to make julienne strips

Step 2

Blanch these in boiling water for 30 seconds then drain and rinse under cold water and pat dry on a clean tea towel

Step 3

Mix dressing ingredients in a small bowl then mix these well with the celeriac and cover with cling film and refrigerate for half and hour to let the flavours develop

Step 4

Serve with a sprinkling of dill or other fresh herbs of choice