- ½ celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 Granny Smith apple
- 5 tbsp mayonnaise
- 1 tbsp Dijon mustard
- handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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.
Pan-fried pork chops and steamed potatoes for a quick supper, or cold ham and crusty bread for a filling lunch