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Author Notes: A raw celery root, crème fraiche and parsley slaw. —julia sherman
- 1 whole celeriac
- 1 lemon
- 4 tablespoons créme fraiche
- 2 tablespoons dijon mustard
- 2 tablespoons high quality mayonnaise
- flat leaf parsley (chopped)
- sea salt
- 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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