Ingredients:

Celeriac , fine julienne, 3 oz/100 g.
Apple, peeled and fine julienne, 3 oz/100 g.
EVOO, 1 oz/30 ml.
Lemon juice, half of one each.
Sugar, 1 Tablespoon.
Parsley, chopped, as needed.
S+P.

Procedure:

Combine all ingredients except parsley–add parsley at service to preserve color.

Norm

Visit us live on Facebook at SVR–Sous Vide Resources; Low Temperature Pasteurization, Sous-B-Q™,