Fancy a change from bubble and squeak? Celeriac is a very useful vegetable; buy one and it lasts for ages in the fridge/larder. You see pots of celeriac salad in France where it is very popular. It’s so easy to make and tastes great with cold meats, pork pies and smoked fish, so ideal for a Boxing Day lunch.
1-2 tbsp Greek yoghurt
zest and juice of 1 lime
1 tsp black sesame seeds
handful of fresh mint, dill or parsley
freshly ground black pepper and sea salt
1. Cut off the outer skin of the celeriac using a sharp knife.
2. Grate the celeriac and tip into a bowl (it’s easier than you might think!).
3. Stir in the Greek yoghurt, lime zest and juice and sesame seeds.
4. Chop the herbs and stir in. Taste and add pepper and salt as needed.
5. Pop it in the fridge until ready to eat; it will last for about three days if covered.
More slaw ideas!
Grate carrots, courgettes and mix with some sliced radishes. Add mint, and a little Greek yoghurt for a healthy slaw.
Slice white or red cabbage as thinly as you can. Mix with carrots or edamame beans, and maybe add some fresh mint or dill. Add a simple dressing of equal parts white wine vinegar and lemon or lime juice.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.