Celeriac Remoulade

Ingredients

• 1.25 pounds celeriac – peeled and finely julienned
• 2 lemons lemons – juiced
• 1.5 tablespoons Dijon mustard
• 0.5 cups mayonnaise
• 0.25 cups crème fraîche
• 1 teaspoons fine sea salt
• 0.25 teaspoons white pepper – freshly ground
• parsley – chopped (for serving)

Instructions

1. Peel the celeriac thickly to remove the knobbly skin, then cut into very fine matchsticks (about 1/8 inch) using a knife or mandoline; place in a large bowl.
2. Juice the lemons; toss the celeriac with 1 tablespoon of the juice to prevent browning and reserve 3 tablespoons for the dressing.
3. In a separate bowl, whisk the mayonnaise, crème fraîche, Dijon mustard, reserved lemon juice, fine sea salt, and white pepper until smooth and emulsified.
4. Scrape the dressing over the celeriac and toss until every strand is evenly coated; taste and adjust seasoning if needed.
5. Cover and chill 30–60 minutes until the celeriac softens slightly but remains crisp and the flavors meld.
6. Toss again just before serving and garnish with parsley. Serve cool or chilled.