Jerusalem artichoke and celery root remoulade
Instructions:
- Peel the artichokes and cut them into very thin julienne strips (like matchsticks) on a vegetable slicer or grate them in a food processor using the coarsest shredding disc. (If the vegetables are finely grated, they will turn mushy.) As soon as they are cut, place them in a large bowl and toss with the lemon juice so that they will not oxidize and darken. Cut the celery root the same way and add it to the bowl. Add the salt and sugar and toss well.
- Whisk together the mayonnaise, mustard, and parsley in a small bowl. Add the cornichons and capers, if using. Pour the mayonnaise mixture over the vegetables and stir well to coat.
- Cover and refrigerate until chilled, at least 1 hour. Stir well and check the seasoning before serving lightly chilled or at room temperature.