Carrot and Celeriac Remoulade
450g/1lb carrots, peeled
350g/12oz celeriac, peeled
juice 1 lemon
90ml/6tbsp reduced fat mayonnaise
45ml/3 tbsp Dijon mustard
45ml/3 tbsp chopped fresh parsley (optional)
salt and freshly ground black pepper
1. Coarsely grate the carrots and celeriac. Place in a bowl, add the lemon juice and stir well.
2. Mix together the mayonnaise, mustard and parsley, then fold into the grated vegetables until well mixed.
3. Season with plenty of ground black pepper and serve chilled.