Winter Cole Slow

Traditional Cole Slow is made with shredded cabbage and carrots. If we rethink this dish a little, then by including parsnips, beets and celery, we get a fresh variation and a perfect winter combination.

Ingredients

• 1 parsnip root
• half celery root
• 1 medium beet
• 1 medium carrot
• 1 small shallot
• sea ​​salt
• 1 tsp mustard
• 1 tsp white wine vinegar
• 2 yolks
• 200 ml olive oil

Directions

1. For the mayonnaise, combine the yolks, mustard and vinegar in a mixer and beat the mixture for 1 minute.
2. Very slowly, without turning off the mixer, pour in the oil in a thin stream until a homogeneous smooth mixture is formed. Season with salt.
3. Peel carrots, celery, parsnips and beets, chop. Chop the shallots finely and toss in the prepared vegetables. Season with mayonnaise and salt.