Celeriac remoulade

1. Peel the celeriac and grate. Sprinkle with lemon juice, mix well and set aside while preparing the mayonnaise.

2. Mix first the egg yolk and mustard. When the mixture is smooth, slowly pour the sunflower oil, stirring constantly. Add salt and pepper and stir in the yogurt.

3. Mix well the celeriac with the mayonnaise, taste and adjust seasoning. Serve chilled but not cold. Add a pinch of freshly chopped herbs on each portion just before serving.

Photo credit: Sucré Salé