Celeriac and Carrot Remoulade
- 1 celeriac
- 4 carrots
- A few parmesan shavings
- 3 sprigs of parsley
- 2 rounded teaspoons Celeriac, Black Truffle and White Wine Mustard
- 4 tbsps of Maille mayonnaise
- Salt and Pepper
Peel the celeriac and cut into quarters. Peel the carrots. Grate the celeriac and the carrots using a food processor or a mandolin.
Put the grated vegetables in a bowl, add the mayonnaise, mustard and mix.
Finely chop the parsley and add it to the mixture along with the parmesan shavings.
Store in the refrigerator until you are ready to serve.
Celeriac darkens on exposure to air. If you have to wait before serving, add in some lemon juice.