1. Peel the celeriac, then slice it as thinly as possible (using a mandolin if you have one). 2. Stack the slices 3 or 4 at a time on top of each other and cut into long, thin julienne strips or matchsticks. 3. Place celeriac in a bowl and mix in the sliced onion. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour. 4. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning. 5. Combine with the celeriac and onion. If you find the sauce a little too thick, thin it with 1-2 tbsp milk. 6. Season with sea salt and freshly ground pepper. Stir in the parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
