Celeriac and sardine toasts
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 100g celeriac
- ½ applecored and shredded
- 1 stalk celeryshredded
- 1 tbsp lemon juiceplus wedges to serve
- 1 tbsp fat-free yogurt
- 1 tsp English mustard
- finely chopped to make 2 tbsp flat-leaf parsley
- in olive oil or spring water 120g tin sardines
- 2 slices rye breadtoasted to serve
Nutrition: per serving
- kcal199
- fat7g
- carbs17.1g
- fibre5.1g
- protein14.4g
- salt1.3g
Method
step 1
Peel and shred the celeriac and toss with the apple, celery and lemon juice. Mix with the yogurt, mustard and parsley, and season. Drain the sardines, and divide between the rye toasts. Top with the celeriac, and squeeze over more lemon. Serve with any remaining celeriac on the side.
