1 large celery root, about 1 1/2 pounds 2 tablespoons lemon juice, or to taste 1/4 cup Dijon mustard 1/2 cup sour cream or creme fraiche 1/4 cup mayonnaise, or to taste Salt Freshly ground white pepper 2-3 tablespoons chopped Italian parsley 2 tablespoons drained capers, chopped if large

Step 1 Peel the celery root with a chef's knife. Cut into 1-inch-long matchsticks. Place in a bowl and toss with half the lemon juice and mustard.

Step 2 Whisk the remaining lemon juice and mustard with the sour cream and the mayonnaise.

Step 3Add half the dressing to the celery root and toss until coated. Season well with salt and pepper and add more lemon juice or mustard if desired.

Step 4Toss the salad with the parsley and capers and chill at least 1 hour for the flavors to meld. Serve the remaining dressing on the side.

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