Pan-fried pork chops and steamed potatoes
for a quick supper, or cold ham and crusty
bread for a filling lunch
Use a vegetable peeler or sharp knife to
remove the skin from the halved celeriac.
(Rub a little lemon juice over the cut side of
the other half before storing it, or it will turn
brown.) Cut into thin slices, then cut into long
matchstick strips as thin as you can. Do the
same with the apple, discarding the core.
Mix together the mayonnaise, mustard,
lemon juice and parsley, then toss through
the celeriac and apple.