Raw root vegetables


  • 250g celeriac, thinly shredded
  • 250g swede, thinly shredded
  • 20g flat-leaf parsley, chopped
  • 20g dill, chopped
  • 70g capers, chopped (plus 1 tsp of caper juices if preserved in liquid)
  • Juice of 1 lemon
  • 2 tsp 
  • cider vinegar
  • 4 tbsp 
  • olive oil 
  • 4 tbsp sunflower oil
  • 3 tsp Dijon mustard
  • 2 garlic cloves
  • 2 tsp sugar
  • 100g dried sour cherries, whole
  • Salt and pepper
Raw root vegetables
    Serves 6-8

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. As a light alternative, this sweet-and-sour version of remoulade is a starting point for creatively playing with raw winter vegetables, especially now that their season is coming to an end. Try it with kohlrabi, beetroot, turnip or cabbage, too, or a combination. The main thing to remember is to slice or shred the veg very thinly (use a mandolin for the best results). Most soft herbs would suit, and don't forget acidity from citrus juice or vinegar to lighten it up.

  1. Place the celeriac and swede in a bowl. Add all the other ingredients and mix by hand - 'massaging' the veg a little while you do so will help them absorb the flavours. Adjust the seasoning, and the amount of sugar and vinegar, to your liking. This salad will keep well in the fridge for two days. Add fresh herbs for a fresher look.