But the hands of a skillful chef (Jane) transformed this into a fantastic salad dish - Celeriac and Carrot Remoulade. This is made according to a recipe from Hugh Fearnley-Whittingstall, who calls it "Two Root Slaw".
Apart from the obvious grated carrots and celeriac, it includes a mustard mayonnaise to bind the dish together, and a little lemon juice to liven it up even further. Actually, unless you look closely (or, of course taste it!) it looks just like Coleslaw.
Wow! Does it taste good! The intense savouriness of the celeriac is nicely balanced by the sweetness of the carrot and given a real zing by the mustard. Likewise the crunchy texture of the vegetables is mellowed by the creaminess of the mayonnaise. This is a perfect accompaniment to some home-cooked Gammon Ham.
I think you will agree that it is a dramatic transformation.