Celeriac remoulade

Try this as a side instead of potatoes with some grilled fish and green veg.  We had it last weekend with gorgeous meaty (nitrite-free) sausages and steamed broccoli drizzled with extra virgin olive oil.   The sausages came from Coolaknowle Organic Meats at the Green door Market in Dublin on Fridays and Saturdays.  All their meats are fantastic quality and none contain nitrites.  They also do a really good gluten-free sausage that’s high meat content and of course, also nitrite-free.

 

 

 

 

For 4 servings:

One small celeriac
2 tbs thick homemade kefir, natural yoghurt (if you are on the SC diet, the kefir or natural yoghurt need to be home-made) or creme fraiche
Juice of half a lemon
2 dsp Dijon mustard
Plenty of freshly ground black pepper
A pinch of Himalayan/Atlantic sea salt

1. Peel the celeriac, then coursely grate or cut into thin batons (about 2mm thick) or julienne strips (you could also use a spiraliser and use the “noodle” attachment).
2. Combine with all the other ingredients and mix well.

Serving idea:
Drape with smoked salmon and serve with a mixed salad.

Why this is better for you
Celeriac is lower in carbohydrates (sugars) than potatoes so it’s a much healthier choice for anyone who cares about their waistline, their digestive health or their ability to look younger for longer.  Mustard helps reduce inflammation.  An interesting recent study showed a marked improvement in eczema when mustard was added to the diet of mice with the inflammatory skin condition.