Prep. time: 5 minutes
Cooking time: 10 minutes for boiling eggs

A classic partner for celery root

1. Peel and slice the celery root (celeriac) into thin julienne strips;
2. place into a pot of boiling water and let simmer for a few minutes; drain;
3. hard boil two eggs; drain; run under cold water; shell the eggs and separate the yolks from the whites;
4. mash the egg yolks into a paste; add one raw egg yolk;
5. add 1 tbsp. mustard and slowly whisk in 250 ml (1 cup) oil, as for basic mayonnaise; finish with 1 tbsp. vinegar, a little chopped parsley (optional) and salt and pepper;
6. mix the sauce together with the celery root; refrigerate at least one hour before serving.