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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celeriac	1			-	-	-	-
red onion	1		sliced	64.0	14.944	1.76	0.16
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
grain mustard	3	tablespoons	coarse	-	-	-	-
lemon juice zest	1		juice grated	-	-	-	-
worcestershire sauce	1	dash		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.