Serves 4
- 1 small celeriac root
- 2 carrots
- 3 tablespoons good mayonnaise
- ½ teaspoon of Dijon mustard
- Salt and freshly ground black pepper
Q Peel the celeriac and cut into thin strips. Plunge the strips into a pan of boiling salted water and when the water returns to a vigorous boil, drain and run under the cold tap and dry with a cloth. This brief blanching makes the celeriac much nicer to taste.
Peel the carrots and cut into the same-size thin strips as the celeriac. Put the prepared vegetables into a bowl.
Blend together the mayonnaise and mustard, mix into the vegetables and taste for seasoning.
Serve with salad leaves if you wish.