Celeriac remoulade

Serves - 6

Celeriac is an excellent source of vitamin K, a good source of fibre, vitamin C, phosphorus, potassium and has a GI of 35 which is pretty low for a root vegetable.

Fibre supports heart and digestive health and provides nourishment for beneficial bacteria in the gut.

This remoulade is a perfect addition to any salad and goes particularly well with fish or roast beef.

Nutrition per serving

Fat: 2 g

Carbs: 9 g / Fibre: 2 g (Net Carbs: 7 g)

Protein: 2 g

Ingredients

• 1/2 celeriac root (500 g)

• 2 T paleo mayo

• 2 T bio yoghurt

• 1 t Dijon mustard

• 1/2 lemon (juice)

• 2 T chopped parsley or dill

• salt & pepper

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Method

1. Peel and finely grate celeriac root.

2. In a large bowl add the mayo, yoghurt, mustard, lemon juice, salt & pepper and mix.

3. Add herbs and celeriac and mix thoroughly.

4. Store in a container with a lid in the fridge till needed - keeps for a week.