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Servings 4
Author julia sherman


  • 1 whole celeriac
  • 1 lemon
  • 4 tablespoons créme fraiche
  • 2 tablespoons dijon mustard
  • 2 tablespoons high quality mayonnaise
  • flat leaf parsley (chopped)
  • sea salt
  • cracked black pepper


  1. To peel the celeriac, lop off the root and opposite end with a knife. Stand the round root on the flat end, and using a large knife, cut downward, working around the outside to slice off the tough skin. Cut the root into julienne strips or cut in a food processor to matchstick style.

  2. The root browns quickly, so as soon as it is grated, toss with lemon juice

  3. In a separate bowl, mix the yogurt, mustard, mayonnaise, parsley, salt and pepper. Pour over the root and mix. If the dressing is too thick, add more lemon juice.