Name: Celeriac Remoulade
Yield: Makes 15-20 or serves 4 as a side dish
Ingredients: 2 celeriac; juice of 1 lemon; 2 egg yolks; 1 teaspoon white wine vinegar; 1 teaspoon Dijon mustard; 120 ml (4 fl oz/. cup) olive oil; sea salt and freshly ground black pepper; 2 teaspoon capers, drained (optional); 2 teaspoons finely chopped flat-leaf parsley (optional); 5 gherkins, drained and finely chopped (optional); 4 teaspoons peanuts, finely chopped

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Celeriac RemouladeJacqui Melville

This remoulade is a classic French dish and makes perfect use of an under-used vegetable. Choose from capers, parsley or gherkins (or any combination of all three), to add flavour and a pretty hint of green. The celeriac will discolour and brown as soon as it is peeled and sliced, so either use it straight away or soak it in water with lemon juice added, for up to 1 hour before using.

Recipe notes

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