Events and Celebrations

  • 500 g (1 lb) celeriac, peeled and cut into matchsticks
  • 375 g (12 oz) potatoes, peeled and cut into matchsticks
  • 150 ml (¼ pint) mayonnaise
  • 150 ml (¼ pint) Greek yogurt
  • 1 teaspoon Dijon mustard
  • 6 cocktail gherkins, finely chopped
  • 2 tablespoons capers, chopped
  • 2 tablespoons chopped tarragon
  • 1 tablespoon olive oil, plus extra for drizzling
  • 500 g (1 lb) asparagus, trimmed
  • salt and pepper

Cook the celeriac in a saucepan of lightly salted boiling water for 2 minutes until softened. Add the potatoes and cook for a further 2 minutes until just tender. Drain the vegetables and refresh under cold running water. Drain well.

Meanwhile, mix together the mayonnaise, yogurt, mustard, gherkins, capers and tarragon in a large bowl, season well and set aside. Add the celeriac and potato and stir well to combine. Cover and chill until required.

When ready to serve, heat the oil in a frying pan or griddle pan. Add the asparagus and fry for 2–3 minutes until just beginning to colour.

Divide the celeriac and potato remoulade between 4 serving plates. Top with the asparagus spears and serve immediately, drizzled with a little extra olive oil.

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