Directions:
- Peel the celeriac, cut it into six sections, and grate them using a box grater or the grater attachment of a food processor- this will yield about 6 cups, loosely packed. (Don't let the grated celeriac stand for too long or it will start to brown). Combine with the yoghurt, mustard, lemon juice, garlic, and dill in a large salad bowl. Season with salt and pepper and mix with a fork to blend. Taste and adjust the seasoning. Cover and refrigerate for at least 20 minutes, an hour if possible, or up to a day.
- Remove from the fridge, stir, and divide the celeriac mixture among six plates (use cylindrical serving moulds if you have them) or transparent glasses. Top with 1 tablespoon roe and garnish with the reserved dill fronds. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.33 Kcal (382 kJ) | ||
| Calories from fat | 11.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 2% | |
|---|---|---|---|
| Cholesterol | 10.06mg | 3% | |
| Sodium | 188.71mg | 8% | |
| Potassium | 446.4mg | 9% | |
| Total Carbs | 11.87g | 4% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 8.57g | 17% | |
| Vitamin C | 10mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.59 Kcal (233 kJ) | ||
| Calories from fat | 6.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 2% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 3% | |
| Sodium | 114.87mg | 8% | |
| Potassium | 271.72mg | 9% | |
| Total Carbs | 7.23g | 4% | |
| Sugars | 1.97g | 13% | |
| Dietary Fiber | 1.48g | 10% | |
| Protein | 5.22g | 17% | |
| Vitamin C | 6.1mg | 17% | |
| Iron | 0.9mg | 9% | |
| Calcium | 55.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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