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Preparing: 20 min
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Ingredients
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Method
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1 carrot
1 medium beetroot, raw
½ celeriac
1 parsnip
1 shallot (optional)
 
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Julienne thinly vegetables – the thinner stalks, the better taste - and transfer to a glass bowl.
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3 tbsp home-made whole-egg mayonnaise from this recipe
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Add the home-made whole-egg mayonnaise and combine with the vegetables. You can add thinly sliced shallot and garnish with finely chopped dill but this is optional. Transfer to a serving dish and serve with meat or burgers.
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The recipe inspired by the Great British Chefs
