Serve Justine Schofield’s celeriac recipe as a side salad or as an entrée.


  • Half a bulb of celeriac (peeled and grated)

  • 1 lemon in water, cut in half

  • Freshly made mayonnaise:

  • 1 tbs Dijon mustard

  • 1 egg yolk

  • 150ml grape seed oil

  • 1 tbs white wine vinegar

  • salt and pepper


  • 1.

    Peel the celeriac and cut into quarters, place in a large bowl of water with lemon. Until ready to grate.

  • 2.

    Whisk egg yolk and Dijon mustard in a large bowl, gradually add the grape seed oil until its a thick consistency. Add white wine vinegar and season with salt and pepper.

  • 3.

    Mix the mayonnaise through the grated celeriac.

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