White Root Salad

A cool, crisp, pale contrast, this salad is a perfect dish to follow a spicy meat stew, such as chilli.


  • 8 oz / 230 g mooli (white radish)
  • 8 oz / 230 g celeriac
  • 8 oz / 230 g young parsnips
  • 8 oz / 230 g fennel
  • lemon juice
  • 2 tbsp Dijon mustard
  • 6 tbsp cream or plain yoghurt
  • 1 garlic clove, peeled and crushed
  • ½ tsp ground cumin
  • coarse sea salt


Peel the vegetables, then slice them and cut them into fine shreds. As you deal with each piece, drop it into a bowl of salted water with lemon juice added to stop it becoming discoloured. Mix the mustard, cream or yoghurt, garlic and cumin. Drain the vegetables thoroughly and mix with the dressing. Sprinkle coarse sea salt on top and serve immediately. It is best to make this salad just before required so that the vegetables will not be in the water too long, thus losing much of their flavour, texture and nutrients.