Gut-friendly celeriac remoulade

RECIPES

2 Dec

This recipe is an adaptation of a celeriac remoulade - not that the original needs changing at all, but changed mostly for selfish reasons as I can’t stand mayonnaise! In place of mayonnaise, I use live yoghurt to give the dish a probiotic benefit. I also add in apple cider vinegar to further support gut and digestive health. This is a lovely seasonal dish for autumn through to early spring. It’s great as a side for a roast, or with some eggs and nitrite-free bacon or crispy parma ham for breakfast.

Serves 4-6 as a side

Ingredients:

1 celeriac
1/2 an organic lemon
3 tbsp dijon mustard
6 tbsp live yoghurt (e.g. Yeo Valley, Onken - or one from your local farmer’s market)
Sea salt and black pepper
3 tbsp finely chopped chives - or another green herb of your choice, e.g. parsley, dill or tarragon
Optional: 1 tbsp apple cider vinegar with “the mother”
Optional: Extra virgin olive oil

Method:

Chop off the knobbly ends and peel the celeriac. Chop into large chunks and then julienne with a mandolin (use a knife and slice into very thin strips if you don’t have the equipment)
Squeeze the juice of half a lemon immediately over the julienned celeriac to stop it from discolouring
Add the live yoghurt and dijon mustard and stir through
Add the apple cider vinegar and olive oil if desired. The extra virgin olive oil adds a healthy, anti-inflammatory fat and the ACV supports with digestion
Season with salt and black pepper, then add the chopped green herbs and stir through just before serving
Taste and add extra mustard if you’d like it spicier, yoghurt if you’d like it creamier, lemon / ACV if you’d like it more acidic, extra seasoning if it needs it. Celeriac does vary in size quite a lot, so adjust as necessary!
Best enjoyed straight away, but I like to make a big batch to keep in the fridge for easy lunches / breakfasts during the week. The celeriac will get softer, but I’m willing to sacrifice a bit of crunch for convenience!