Many of you would have noticed that with the changing of the seasons, in our house we have changed from cooked vegetables to salads. Last night was no exception. I got home before my wife and started to prepare dinner. We had a white pudding made with liver, rice and ham hock which needed something earthy to accompany it.

A quick search soon revealed an ugly, knobbly, brown root known as celeriac. Upon seeing it I knew instantly what I wanted, celeriac remoulade, that French bistro classic. With its mild taste of celery it was the perfect partner to the white pudding.

Celeriac Remoulade

1 celeriac
1/2 cup mayonnaise
3 tablespoons finely chopped parsley
2 tablespoons capers
salt & fresh ground black pepper

To peel the celeriac, place it on a chopping board and slice off the ends. Stand it on one of the ends and with a sharp knife cut away the brown skin. Grate the celeriac into shreds and place in a bowl. The mayonnaise needs to be the consistency of single cream, if it's too thick, whisk in a little water and add to the celeriac along with the parsley and capers. Mix and season to taste.