Make this ‘contorno’ instead of potoatoes for a fresher, lighter side dish. Celeriac is everywhere at the moment.
Peel a celeriac and cut into matchsticks. Roughly chop a bunch of parsley.
Place 2 egg yolks and a teaspoon of each Dijon and wholegrain mustard in a bowl, mix and season. Slowly whisk in a tablespoon of groundnut oil and finally add a squeeze of lemon juice.
Add the celeriac matchsticks to the ‘mayo’ and coat well. Serve with the chopped parsley.