Celery Root and Apple Remoulade

INGREDIENTS:

• 1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges

• 2 Granny Smith apples, peeled, quartered, and cored

• 1/2 cup mayonnaise 

• 2 tablespoons Dijon mustard

• 1/4 cup whole milk

• 2 tablespoons fresh lemon juice

• 1/3 cup toasted walnuts, roughly chopped

• 3 tablespoons chopped fresh parsley

PREPARATION:

1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl.

2. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture.

3. Add walnuts and parsley and toss to combine. Serve at room temperature.