Celeriac Remoulade

Celeriac Remoulade

1 Red Dog Farm celeriac
1 large or 2 medium apples (some sweetness and a lot of crunch to them)
1/4 cup of mayonnaise
2 Tbls. of whole grain or Dijon mustard
1 lemon, juiced
1 tsp. of lemon zest
salt and pepper to taste
2 tsp. of Red Dog Farm parsley, finely minced

Juice the lemon into a large mixing bowl, add the zest and a dash of salt and pepper to the juice. Wash and peel the celeriac and apples (I like to prepare these one at a time and then add into the lemon to prevent any browning). Slice the celeriac and apples into thin disks and slice these disks into matchsticks. Once all of the celeriac and apples are tossed with the lemon juice, add the mayonnaise and mustard. Mix all together and add salt and pepper to taste. Top with the parsley. This can be served immediately or refrigerated for a few hours before serving.