The soy bombs are on regular rotation in this kitchen, but we try to mix 'em up a bit. This time I pulled a seasonal accompanying side out of my bookmarked recipes: celeriac salad from stonesoup. It's a 4th generation descendant of the French celeriac remoulade, using creme fraiche or sour cream instead of mayonnaise and a variety of acidic substances (two mustards, two vinegars and lemon juice) to keep that fast-browning celeriac fresh. Though it gradually loses a bit of crunch, we happily continued to munch the leftovers for several days. Even better, this tart and abundant dressing meant that the soy bombs didn't require any extra condiments.