Celeriac Sticks with Mustard
Ingredients
- 1 1/2 lb celeriac
- salt
- 1 tablespoon lemon juice
for the dressing
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Calories: 62 kcal
Carbohydrates: 12 g
Protein: 3 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 156 mg
Potassium: 392 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 12 IU
Vitamin C: 10 mg
Calcium: 86 mg
Iron: 1 mg