Celeriac and Carrot Remoulade Recipe (Low Fat)

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INGREDIENTS

• 1 celeriac root, about 250 g (8 oz), sliced into matchstick strips
• 2 tablespoons lemon juice
• 250 g (8 oz) carrots, sliced into matchstick strips
• Salt

DRESSING:

• 4 tablespoons low-fat mayonnaise
• 150 ml (¼ pint) very low fat natural yogurt
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely snipped fresh chives
• 1/2 teaspoon mustard powder
• Pinch of cayenne pepper

TO GARNISH:

• 1 hard-boiled egg, chopped
• Snipped fresh chives
• Carrot curls

INSTRUCTIONS

1 Drop the celeriac strips as you cut them into a bowl of water with 1 tablespoon of the lemon juice.

2 Partly cook the celeriac and carrot strips for 5-8 minutes in boiling salted water with the remaining lemon juice. Drain, dry on kitchen paper and leave to cool.

3 To make the dressing, mix the ingredients in a bowl. Taste and adjust the seasoning if necessary.

4 Toss the celeriac and carrots in the dressing and spoon the salad on to a serving dish. Garnish with the hard-boiled egg, chives and carrot curls and serve.

NUTRITION FACTS

Calories: 94 Kcal
Protein: 4 g
Fat: 4 g
Carbs: 11 g