By Matthew Healy
A simple recipe using raw celeriac, works amazingly well with charcuterie or grilled BBQ meat
20 - 30minutes
0 - 0minutes
- 1. Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices juliene (this is posh wording for very thinly sliced) and pop into a mixing bowl
- 2. Now add your mayonnaise and mustard, season with your celery salt, and add your lemon juice to taste, fold all ingredients together and add your chopped parsley
You need to login to add me to your cook book! Login here.