Justine Ashbee'S Celeriac Slaw

1. 1

   To peel the celeriac, lop off the root and opposite end with a knife. Stand the round root on the flat end, and using a large knife, cut downward, working around the outside to slice off the tough skin. Cut the root into julienne strips or cut in a food processor to matchstick style.

2. 2

   The root browns quickly, so as soon as it is grated, toss with lemon juice.

3. 3

   In a separate bowl, mix the yogurt, mustard, mayonnaise, parsley, salt and pepper. Pour over the root and mix. If the dressing is too thick, add more lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.