Mayonnaise

Justine Ashbee's Celeriac Slaw

November 20, 2014
Author Notes

A raw celery root, crème fraiche and parsley slaw. —julia sherman

  • Serves 4
Ingredients
  • 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
In This Recipe
Directions
  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. The root browns quickly, so as soon as it is grated, toss with lemon juice.
  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.

See Reviews

See what other Food52ers are saying.

Review