Celeriac & Beetroot Remoulade

Adapted from a recipe by Thomasina Myers

Prep 25 min
Serves 4 as a side

½ medium celeriac (about 300g), peeled
150g beetroot, peeled
1 small apple
Juice and zest of 1 lemon

For the dressing
200g full-fat creme fraiche
1-2 tbsp extra virgin olive oil
2 tsp dijon mustard
2 tsp horseradish, or English mustard
A small handful of soft herbs (eg, dill, parsley or chervil), leaves picked and finely chopped
1 tbsp capers, drained and finely chopped
Zest of 1 orange

• Use a grater or julienne peeler to shred or cut the celeriac and beetroot into matchsticks.
• Put these in a bowl with enough water just to cover and squeeze in half of the lemon juice; keep the rest of the juice and the zest for the dressing.
• Whisk the creme fraiche with the olive oil, mustard, horseradish and herbs.
• Grate in the zest of one orange and half a lemon, and season to taste.