Serves 4 to 6
• 1 lb. celery root
• 1½ qts. water
• ½ cup milk
• 2 Tbs. lemon juice
• 1½ Tbs. white wine vinegar
• 2½ Tbs. mayonnaise
• 2 tsp. Dijon mustard
• 1 Tbs. heavy cream
• salt and pepper to taste
1. Peel the celery root and cut it in julienne strips. Combine the water, milk, and lemon juice in a large saucepan and bring to a boil. Add the celery root strips to the boiling liquid and leave them submerged until the liquid boils again. Then drain them and run cold water over them. Squeeze out any excess moisture.
2. In a bowl, toss the celery root strips with the vinegar. Mix together the mayonnaise, mustard, cream, and some salt and pepper. Pour the mayonnaise sauce over the celery root and toss again until strips are evenly coated. Taste and correct the seasoning.
3. Chill the salad for an hour or two before serving.
