Celeriac & apple rémoulade recipe from James Martin's French Adventure by James Martin | Cooked

Use a vegetable peeler or sharp knife to remove the skin from the celeriac. Cut into thin slices and then cut the slices into long matchstick strips as thin as you can make them. Do the same with the apples, discarding the cores. Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple. Season with salt and pepper.