This tasty dish is much harder to pronounce than it is to eat. Don’t think of celeriac only as comfort food. This fresher, lighter use of celeriac is perfect for this time of year.
Remoulade is like a tartar sauce, but adding grated celeriac to it makes it more like a coleslaw.
Have this with fish and chips, on steak or grilled mushroom sandwiches, with grilled meat or seafood, or with a casserole and mash.
Step 1. Take a celeriac, peel and grate it.
Step 2. Plunge it into some cold water and lemon juice.
Step 3. While it’s in the cold water, bring a pot of water to the boil with more lemon juice. Drain the celeriac, put in the pot and boil for a minute.
Step 4. Drain and squeeze out as much water as you can.
Step 5. Toss through some mayonnaise, chopped capers, parsley and sliced cornichons (little dill pickles)