This is a lovely winter vegetable dish, that goes well with roast meats and hams and is the perfect side-dish to counterbalance any heaviness. This is a tangier twist on the classic French recipe.
4 tablespoons mayonnaise
4 Tablespoons natural yoghurt
Salt and black pepper
Grainy mustard or horseradish 2-3 teaspoons
Juice of half a lemon
A glug of olive oil
Method (Ideally prepare this a few hours before serving)
Peel and remove the knobbly bits and rough skin of the celeriac and then roughly grate. This can be done in a food processor.
In a large bowl mix some of the mayonnaise and yoghurt (save some back as you do not the mixture to become too wet) and add the grated celeriac.
Then add the rest of the ingredients. Mix again. Taste and correct the seasoning. I find this dish takes a lot of seasoning but taste as you go. If you have added too much salt, then put some more lemon juice in.
Let it stand for 10 mins so it absorbs the flavours. If you feel it is too dry than add more yoghurt or oil. Serve cool.