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Celeriac sticks with mustard

Preparation time: 15 minutes,
Cooking time: 25 minutes,
Calories: 62 per portion

ingredients

serves 6
750 g (1 1/2 lb) celeriac
salt
1 tablespoon lemon juice

for the dressing

150 ml (1/4 pint) natural low-fat yogurt
freshly ground black pepper
1 tablespoon wholegrain mustard

for the garnish

lemon slices
coriander leaves or parsley sprigs

method

1. Peel the celeriac and cut first into thick slices, then into chips about 7.5 cm x 1 cm (3 inch x 1/2 inch). Put the chips into a pan with a pinch of salt and the lemon juice and cover with water.

2. Bring to the boil, cover the pan and simmer for 15-20 minutes until the celeriac is tender but still firm. Drain and keep warm in a serving dish.

3. Pour the yogurt into the rinsed-out pan and stir in the salt, pepper and mustard. Heat very gently until hot, taking care that it does not boil.

4. Pour the cream and mustard dressing over the celeriac and garnish with lemon slices and the coriander leaves or parsley. Serve immediately.

Celeriac looks rather like a knobbly swede. It tastes rather like celery and it has a texture rather like a turnip. It can also be served cold with French dressing.

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