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Ingredients
- 1 x Head firm new season celeriac
- 200ml Mayonnaise
- 2tbsp Grain mustard
- Bunch chopped tarragon optional
- Salt and pepper
Introduction
Great served with cold meats, smoked salmon or even a simple beetroot salad.Method
- Peel celeriac with sharp knife
- Grate the pure white root
- Lightly salt and squeeze out excess water
- Add mayonnaise and mustard
- If using tarragon add on day of use ,closer to serving the better
Source: My collection - Jeff Baker - J Bakers Bistro Moderne
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