Beetroot and celeriac remoulade
1 small celeriac 3 beetroot (preferably candy stripe if available) 1 small eating apple 150ml crème fraîche 4tbsp mayonnaise 3tbsp extra virgin olive oil 2tsp Dijon mustard Juice of a lemon Salt and freshly ground black pepper Handful of roughly chopped flat-leaf parsley
Peel then coarsely grate or julienne the celeriac, beetroot and apple. Tip into a large bowl.
In a small bowl, mix the crème fraîche, mayonnaise, oil, mustard and lemon juice. Season well then stir into the beetroot mixture, until everything is just coated. Add the parsley and gently mix.