Celeriac Remoulade

Steps

1. 1
   Peel the celeriac deeply, cutting away all the woody outer layer.
2. 2
   Cut it into fine matchsticks — julienne, not grated. Grating releases water and gives you mush.
3. 3
   Toss the matchsticks immediately with the lemon juice and salt; celeriac browns within minutes of being cut.
4. 4
   Leave 20 minutes, then squeeze out any liquid that has drawn.
5. 5
   Whisk the mayonnaise with the mustard, cream and pepper into a loose dressing. It should taste too mustardy on its own — the celeriac will absorb a lot.
6. 6
   Fold the dressing through the celeriac with the capers and parsley.
7. 7
   Rest at least 1 hour before serving so the strands soften slightly.