Celeriac remoulade with pumpkin seeds

Remoulade celeriac gyda hadau pwmpen Celeriac remoulade is a classic. The very taste of French holidays, and, in our opinion, not made enough on UK shores. Obviously homemade mayonnaise takes this up a notch, but it’s not something we make outside special occasions in our house, so we like to use yogurt for a lighter taste. Salting the celeriac for an hour or so cures the vegetable before you dress it, seasoning it from the inside out, and helping it retain that satisfying crunch.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Ideally, use a mandolin to matchstick the celeriac, but if you don’t have one, begin by finely slicing the celeriac to a thickness of 2–3mm/1/16–⅛ in, then slice across the celeriac to form thin matchsticks.

Step 2

Put the celeriac into a large bowl and sprinkle over the 1 teaspoon salt.

Step 3

Using clean hands, massage the salt into the celeriac, then leave to stand at room temperature for about 1 hour.

Step 4

Meanwhile, prepare the dressing. Put the yogurt, mustard and vinegar into a medium bowl and use a fork to mix together. Add a good grind of black pepper.

Step 5

Once the celeriac has finished curing, submerge it in a bowl of cold water, then rinse thoroughly under cold running water for about 5 minutes. Drain in a colander and pat dry with a clean tea towel.

Step 6

Dress the celeriac with the vinaigrette, taste, then season again, if needed.

Step 7

Put the seeds into a small bowl, drizzle with a little olive oil and the remaining pinch of salt and mix until combined.

Step 8

Scatter the chopped parsley and pumpkin seeds over the remoulade and serve with 12 slices of air-dried ham and crusty white bread as a treat for lunch or to start a dinner.