Contributed by (Recipe adapted from “Green Chronicle” at www.greenchronicle.com)

Ingredients

1 medium sized Celeriac
Salt and black pepper

Rémoulade Sauce
1 hard-boiled Egg yolk
½ Tbs French Mustard
¼ tsp chopped Capers
1/2 C Oil

Instructions

To make the sauce mash up the yolk of the egg in a basin. Mix in the capers, mustard and seasoning. Add the oil a little at a time, beating well all the time. Peel the celeriac. Cut into slices and then into thin strips. Boil for one minute in water. Drain and pat dry. Allow to cool and then mix with the Rémoulade sauce. Test the seasoning and add some more salt or pepper if necessary.

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