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Celeriac in Mustard Sauce
From The French Menu Cookbook, by Richard Olney

Ingredients:

1 celeriac (about 1 pound)
Salt and pepper
Juice of 1 lemon
1 tablespoon strong Dijon mustard
1 cup heavy cream
chopped parsley

Instructions:

Peel the celeriac, cut it into pieces and pass it through the food mill into a fine julienne (or grate it). Mix the salt and pepper in the lemon juice, stir in the mustard and then the cream. Taste for seasoning, mix thoroughly with the celeriac, turn it out onto a serving dish, and sprinkle with parsley.

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