Celeriac and radish remoulade - Caroline Barty
Brilliant and easy celeriac and radish remoulade, perfect for post-Christmas cold meat platters. Quick to make and infinitely nicer than coleslaw.
Ingredients
- 1 celeriac, about 900g
- Juice of ½ lemon
- 10 radishes, washed
- 225g good quality shop-bought or homemade mayonnaise
- 90g plain yogurt or sour cream
- 1 tablespoon Dijon mustard
- 3 tablespoons capers in vinegar, drained and roughly chopped
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