Name: Celeriac Remoulade with Chorizo
Cook time: 1 h
Yield: 20
Ingredients: FOR THE REMOULADE; Juice 1 lemon; 300g celeriac; 3tbsp crème fraîche; 3tbsp mayonnaise; 1-2tsp Dijon mustard, to taste; 2tbsp parsley, chopped, plus extra to garnish; TO SERVE; Medium part-baked baguette, approx 160g; 60g diced chorizo

VMG Recipes