Celeriac remoulade

for 2:
1 medium peeled celeriac, julienned
1/4 cup whole-egg mayonnaise, plus extra
2 tbsp Dijon mustard
handful flat-leaf parsley leaves, roughly chopped
2 tbsp. salted baby capers, thoroughly rinsed, roughly chopped
5 baby cornichons, thoroughly rinsed, finely chopped
1 tsp fresh lemon juice
sea salt and freshly ground white pepper

Bring a pot of salted water to the boil and blanch celeriac for 30 seconds. Refresh immediately in iced water and drain thoroughly. Mix together remaining ingredients in a bowl to create a dressing and gently mix with the celeriac.

Suggest serve with prawns.