Celeriac Remoulade with Charcuterie

For a very light lunch, or an easy starter, these simple winter flavours combine well and make a vibrantly colourful dish. The remoulade, using celeriac and carrot, with some fresh dill just tastes so good. Serve it with some charcuterie, which many supermarkets seem to have an even better selection at this time of year ... it's easy, tasty and some would also say perfect!

Ingredients:
Serves Four
1 celeriac, peeled and grated
1 carrot, peeled and grated
1 tbsp fresh dill, chopped
2 tbsp lighter mayonnaise
2 tbsp half fat créme fraîche
1 small lemon, juiced

Method:

1. Put the grated celeriac and carrot in a bowl and mix with the dill, mayonnaise, créme fraîche and the lemon juice.
2. Serve with a continental meat platter, as pictured above.

Each serving provides
7.7g carbohydrate 4.9g fibre 3.3g protein 4.2g fat

From an original idea here

Did you know ... Charcuterie is a generic term for the products traditionally sold by charcutiers (pork butchers), and includes all products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pâtés, black puddings and salamis. In France, it also refers to the shop itself that sells these kinds of products. Order charcuterie in a restaurant and you will be served a platter of cuts of meats and sausages prepared in various ways.

You may also wish to include this colourful dish on a buffet table over the festive season

All the best Jan