Celeriac is a highly under-used winter vegetable. If it is used at all then often it’s turned into soup, roasted or hidden somewhere in a winter casserole. This recipe takes a different angle for this humble and magnificent vegetable, making it centre stage. It will keep for 5 days in the fridge, is super with blue cheese and walnuts or served as a side to lots of dishes.

Serves 4

½ peeled and grated celeriac
bunch flat leaf parsley, finely chopped
small bunch fennel or dill leaf, finely chopped
4 tsp capers
½ red onion, peeled and finely sliced
5 tbsp mayonnaise
½ lemon, juiced
salt and black pepper

To make the remoulade, simply mix all the ingredients together in a bowl. If possible, make a few hours ahead of serving and store in the fridge to allow the flavours to develop.

This recipe is shared as part of the Good Food Club. We are very grateful for funding from The National Lottery Community Fund, distributed by the Landworkers’ Alliance, which has allowed us to offer a pilot of the Good Food Club this year. Thanks to National Lottery players for making this possible.