celeriac remoulade with pancetta

I bought home a very ugly looking vegetable this week – a large and slightly knobbly celariac. I took a recipe from Nigel Slater, changed a few bits and pieces and made an elegant, light supper for two.


250 ml crème fraîche
3 heaped dessert spoons of wholegrain mustard
juice of half a lemon
500g celeriac
80g cubed pancetta
one handful of radish sprouts and mung bean sprouts for each plate

Peel the celeriac and then chop it finely – it would better to use a food processor with a coarse grater attachment, however I don’t own such a device so I had to make this the hard way. In the meantime I put the pancetta on to fry without adding any extra cooking fat as the pancetta realises its own fat whilst cooking. For the dressing, mix the crème fraîche with the mustard and the lemon juice. Mix the celeriac, sprouts and bacon into the dressing and serve. Whilst this makes a really lovely, light main course, I think it would also go really well as a side to some kind of pork, or roast beef.