Celeriac rémoulade

Serves 4-6

A classic French celeriac rémoulade (Jason Lowe & Rick Pushinsky)

You see this dish all over France and you can even buy the specially-cut julienne of celeriac in bags in supermarkets which is ready to mix with dressing.

If you are able to get heads of celeriac with the leaves on, then save and shred them for the rémoulade.

1 small head of celeriac, peeled and shredded (leaves reserved)
5-6tbsp good-quality or homemade mayonnaise
1-2tbsp Dijon mustard to taste
1tbsp crème fraîche (optional)
Salt and freshly ground black pepper

Shred the celeriac leaves if using, then mix with the celeriac, mustard and enough mayonnaise and crème fraîche, if using to bind.

Season with salt and pepper and serve within an hour.