This large, knobbly root vegetable is lovely raw as well as cooked, and wonderful in this French-style coleslaw
Prep:15 mins No cook
Nutrition per serving
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juice ½ lemon
1 Granny Smith apple
5 tbsp mayonnaise
1 tbsp Dijon mustard
handful chopped parsley
Try with... Pan-fried pork chops and steamed potatoes
for a quick supper, or cold ham and crusty
bread for a filling lunch
Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.