← Nouns Cooking · French

Ingredients

• 1 celeriac (about 600 g)
• 1 lemon, juiced
• ½ tsp Salt
• 120 g Mayonnaise
• 2 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 2 tbsp Crème fraîche (optional)
• 1 tbsp Parsley, finely chopped
• Black pepper

Method

1. Peel the celeriac thickly with a knife, then cut it into fine matchsticks with a mandoline or knife, or coarsely grate it.
2. Toss straight away with the lemon juice and salt so it does not brown, and leave for 5 min to soften slightly.
3. Mix the mayonnaise, both mustards and the crème fraîche (if using), then fold through the celeriac until evenly coated.
4. Season with pepper, scatter with parsley and serve as a starter with bread, or alongside ham, roast chicken or pâté.

Tips

• Leave out the crème fraîche to keep it dairy-free.
• It keeps for 2 days in the fridge and softens nicely overnight.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food olive magazine