Celeriac Remoulade

1. 1

   Peel the celeriac, then slice it as thinly as possible (using a mandolin if you have one).

2. 2

   Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks.

3. 3

   Place celeriac in a bowl and mix in the sliced onion.

4. 4

   If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.

5. 5

   Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning.

6. 6

   Combine with the celeriac and onion.

7. 7

   If you find the sauce a little too thick, thin it with 1-2 tbsp milk.

8. 8

   Season with sea salt and freshly ground pepper.

9. 9

   Stir in the parsley and serve.

No additional tips available.