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Author Notes: A raw celery root, crème fraiche and parsley slaw. —julia sherman
tablespoons créme fraiche
tablespoons dijon mustard
tablespoons high quality mayonnaise
flat leaf parsley (chopped)
cracked black pepper
- 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.
- The root browns quickly, so as soon as it is grated, toss with lemon juice.
- 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.
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