Summary

Ingredients

• 250 g celeriac
• 0.5 tablespoon ½ lemon juice
• sea-salt
• sugar

For the sauce:

• 3 teaspoon Dijon mustard
• 1 tablespoon boiling water
• 50 ml olive oil
• 1 tablespoon lemon juice
• Black pepper from the mill
• sea-salt
• Parsley, something

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Instructions

1. Peel the celery and julienne it. Mix with lemon juice, sugar and salt, let it steep.
2. Whisk the boiling water drop by drop under the mustard. Then stir in the olive oil drop by drop (as with mayonnaise). Then stir in the lemon juice drop by drop. The result is a thick, smooth sauce.
3. Mix the celery with the sauce and let it steep a little.
4. Garnish with chopped parsley.