1 large celery root (or two medium)
3/4 cup mayonnaise
1/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspooon freshly ground black pepper
Peel celery root, much like a pineapple, and grate or julienne by hand or with a food processor.
In
a small bowl, whisk together the remaining ingredients until thoroughly
blended. Add dressing, using only enough to coat (but not float!) the
celery root; blend well. Serve at room temperature, or refrigerate and
bring to room temperature for a few minutes before serving.
