2 cans Del Monte shredded celery root
3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) plain yoghurt
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) parsley, freshly chopped
2 tbsp (30 ml) capers, chopped
2 tbsp (30 ml) sour or dill pickles, chopped
Salt and freshly ground pepper
- Open the cans of celery root and drain excess liquid.
- In a bowl, mix together mayonnaise, yoghurt and mustard.
- Add the remaining ingredients. Stir, season to taste and serve as a side.