Celeriac Remoulade

• 1 lb celeriac
• 1 red onion, thinly sliced
• 1 cup thick mayonnaise
• 3 tablespoons coarse grain mustard
• 1 lemon, juice and zest of, grated
• 1 dash Worcestershire sauce
• 2 tablespoons chopped parsley
• freshly ground salt and black pepper

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.
4. If you prefer a milder flavour, first soak the onion in a bowl of cold water for 1 hour.
5. Whisk the mayonnaise with the mustard, lemon zest and juice, Worcestershire sauce and seasoning.
6. Combine with the celeriac and onion.
7. If you find the sauce a little too thick, thin it with 1-2 tbsp milk.
8. Season with sea salt and freshly ground pepper.
9. Stir in the parsley and serve.

celeriac, red onion, mayonnaise, coarse grain mustard, lemon, worcestershire sauce, parsley, freshly ground salt

Taken from www.food.com/recipe/celeriac-remoulade-233796 (may not work)