Celeriac remoulade

Serves four:

• 1 small celeriac, peeled
• 200g of mayonnaise
• 20g of capers, finally chopped
• 2-3 cornichons, finely chopped
• 2 tablespoons of Dijon mustard (you can add more if you require a stronger flavour)
• juice of 1 lemon
• salt
• pepper
• small bunch of flat leaf parsley, chopped
• small bunch chervil or tarragon, chopped
• small bunch of chives, chopped

Place the mustard, cornichons, capers, lemon juice and chopped herbs in a bowl and mix well with the mayonnaise.
Finally julienne the celeriac to matchsticks ( use a mandoline to thinly slice the celeriac first and then cut into strips).
Add the celeriac to the bowl with the sauce and stir well. Season with salt and pepper and serve.