Ingredients
On the seasonal calendar at Boxed Green, first up this week we have the ugly and knobbly "celeriac" don't be put off by its appearance it is a great veg!
It can be added to stews and soups but personally I love the fact the nuttier flavours remain when you eat it raw in the celeriac remoulade.
1. Firstly you need to peel the celeriac and either julienne, grate or finely slice the celeriac.
2. Add to a bowl and add 5 tbsp of vegan mayonnaise, 2 tbsp of Dijon mustard. Juice of 1 lemon, salt and pepper to taste and add any fresh herbs you have from the garden. Mix well.
3. I leave the remoulade overnight in the fridge to soften the veg and use it over 4 days for burger toppings, a side dish to veg casserole and loaded into a sandwich for lunch with grilled veggies.
Alternatively halve the ingredients above and use half the celeriac chopped into chips. Coat in oil and smoked paprika (hold off the salt) and bake for 15mins in the oven at 200oc and the flip the chips and cook for a further 10 mins. Sprinkle with salt and serve with your favourite ketchup, or delicious dunked in home made houmous.