Celeriac Remoulade

• 1 Lemon, ½ sliced, ½ juiced                        

• 1 Med or 3 Small Celeriac             

• 3 Tbsp Mayonnaise      

• Salt & Pepper, to taste                                            

• 1 Tbsp Crème Fraîche or yogurt                

• 1 Tbsp Dijon Mustard                     

• 1 Tbsp dried Parsley 

  Add the lemon slices to a bowl of cold water. Peel and julienne the celeriac finely. As you prepare the celeriac, drop the pieces into the lemon water, this will stop them turning brown. Drain well and pat dry on kitchen paper. Mix with the lemon juice and a good pinch of salt and leave for 10 minutes. Drain off and discard the juice then add the remaining ingredients to the celeriac, season and mix well. Traditionally served with sourdough toast and ham.