Celeriac is a type of celery cultivated for its root rather than its leaves. Available over the winter months, the round, rather knobbly root should be peeled and used raw (grated) or cooked (it makes a delicious purée).
5 medium beetroot
400 grams celeriac
1⁄2 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons horseradish sauce
finely grated zest of 1 lemon
2 tablespoons lemon juice
3 tablespoons chopped dill plus extra for garnish
sea salt and freshly ground black pepper
Preheat the oven to 200°C.
Wash the beetroot and trim the tops to 4cm. Do not peel or trim off the tail. Wrap the beetroot in tinfoil and place in a baking dish. Roast for 1 1⁄2 - 2 hours or until tender.
Combine the sour cream, mustard, horseradish, lemon zest and juice and the dill. Season. Peel the celeriac and grate either on a box grater or in your food processor. Immediately mix into the sour cream mixture to prevent browning. Cover and place in the fridge until ready to use.
When the beetroot is cooked, peel and cut into wedges. It’s a good idea to wear disposable gloves for this job. Place on a serving plate and dollop over the remoulade. Sprinkle with extra dill to garnish.