Ingredients

　　3 medium celeriacs

　　1/2 cup mayonnaise

　　1/2 cup heavy cream, whipped

　　1 teaspoon prepared mustard

　　Peel celeriac until only white part shows. Cut into julienne strips the size of toothpicks. Combine mayonnaise, whipped cream and mustard. Fold in celeriac strips. Chill for 2 hours or longer. Serve on the smörgasbord, as an open-face sandwich garnish, and with meat and fish dishes.