• 4 cups (1 l) grated celery root (4 cupsarge celery root)
• 1/2 cup (125 ml) mayonnaise
• 2 teaspoons (10 ml) Dijon mustard
• 1 teaspoon (5 ml) horseradish
• 2 tablespoons (30 ml) white wine vinegar
• 1 tablespoon (15 ml) capers, chopped
• 1 green onion, chopped
• Salt and pepper

1. In a bowl, combine the mayonnaise, Dijon mustard, horseradish, vinegar, white wine, capers and green onion. Season with salt and pepper.
2. Add the celery root and blend well. Let stand for 1 hour before serving.

Note:You can easily and quickly grate the celery root in a food processor. However, if you must do by hand, grate it over a bowl containing a little lemon water to prevent the celery root from oxidizing.