• 1 large celeriac (celery root), about 3/4 pound
  • 1/3 cup lemon juice, fresh or bottled
  • 1/4 cup mayonnaise
  • 1/4 teaspoon Dijon mustard
  • Salt
  • Freshly ground white pepper
  • Directions

    Peel celeriac and cut into pieces to fit into food prcessor, using one of the shredder blades so they corne out looking like matchsticks, and immediately place in a bowl containing 1/3 cup lemon juice. Shake the bowl to film all matchsticks evenly to keep their creamy color. Drain the celeriac of lemon juice 1 hour before serving and add the mayonnaise, mustard salt and white pepper, cover and chill. Serve on chilled plates with a garnish of parsley sprigs and a dash of paprika. The celerlac in mayonnaise will keep for a day in the refrigerator but begins to separate if left longer.

    Serves 4 to 6

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