Celeriac Remoulade

1. 1

   Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices.

2. 2

   Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne.

3. 3

   In a mixing bowl, toss the julienne with the lemon juice.

4. 4

   In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper.

5. 5

   Stir this sauce with the celeriac and parsley.

6. 6

   Taste and adjust seasoning.

No additional tips available.