Celeriac’s brutish appearance belies its tender nature.
This winter root vegetable makes a fabulous nutritious raw salad in minutes.
Here is the celeriac peeled, its dirty shavings discarded and its whiteness revealed, ready for grating.
After grating it, I dressed the organically-grown celeriac with yogurt, balsamic vinegar, olive oil and lemon juice. All organic because I want less of the bad stuff, more of the good stuff.
Nigel Slater’s classic celeriac remoulade is made with cream and mayonnaise. He points out dressed celeriac goes soggy overnight so eat it freshly-made.
Celeriac salad goes well with many dishes such as fish
– and is also just great on its own.