A Festive Recipe from Head Chef, Panos

Its creamy, tangy flavours pair well with roasted meats, smoked salmon, or as part of a buffet. Plus, celeriac is a source of fibre, vitamin C, and potassium, making it a healthy addition to your Christmas table. 

Ingredients

• 1 medium celeriac (approx. 600g), peeled and julienned (or coarsely grated)
• Juice of 1 lemon
• 100g crème fraîche
• 100g mayonnaise
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 1 tbsp capers, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• Salt and freshly ground black pepper

Method

1. Prepare the celeriac: Julienne the celeriac into thin matchsticks, or coarsely grate. Toss with lemon juice immediately to prevent discolouration
2. Make the dressing: In a large bowl, mix crème fraîche, mayonnaise, Dijon mustard, and wholegrain mustard until smooth
3. Combine: Add the capers, parsley, and celeriac to the dressing. Mix well and season with salt and pepper to taste
4. Chill and serve: Cover and refrigerate for at least an hour before serving to allow the flavours to meld

For a main course, serve celeriac remoulade alongside roasted chicken, cold roast beef, or as part of a charcuterie platter. Or, pair with smoked salmon and lemon wedges for a simple starter.

Keeps well in the fridge for up to two days, ideal for preparing ahead of time.

Merry feasting, from my kitchen to yours!

—Panos