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Ingredients
- 1 normal sized celeraic root
- 2-3 purple shallots
- 1/2 C chopped italian parsley
- 2 tsp mayonnaise
- 1 tsp dry mustard powder
- salt, black pepper to taste
Details
Servings 4
Adapted from food.dorkage.net
Preparation
Step 1
Cut celeraic into julienne strips and chop shallots and parsley. Steam celeraic and shallots briefly. Top with mayonnaise and mustard powder; mix well. Add chopped parsley, salt and pepper to taste.
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