Best way to prepare Celeriac for a remoulade

[omniflow]

Having queued to get into a supermarket for the first time in my life this morning I took my time with my shopping and bought a large celeriac root, with the intention of making a remoulade.

When bought commercially the celeriac is cut into matchsticks around 2mm square. I think this gives a nice texture and I would like to replicate this.

I am resigned to grating it for today, but I am looking for the right gadget to produce a 2mm julienne. The mandolines I can find on Amazon all seem to have a minimum size for julienne of 3.5mm, which just seems too big.

Any pointers on where I can find a gadget that will do this - preferably closer to £30 in price than £120+

[Jockinthebox]

The more expensive mandolins will be adjustable, I’d peel it, quarter it, then set the blade to 2mm and slice it, stack the slices on top of each other, then julienne them into 2mm.

[Jockinthebox]

Most professional kitchens just stick it through the food processor (robot coupe)

[21TonyK]

Unless you are buying a proper mandoline with a proper guard just stick to a sharp knife.

Having lost 2 finger tips on a mandoline I wince at the thought of using one again (still do though!)

[Jonesy77]

This is perfect for the job, I swear by them, also comes with 3 different Grades.



https://www.nisbets.co.uk/vogue-japanese-mandoline...

[Kev T360]

Jockinthebox said:

Most professional kitchens just stick it through the food processor (robot coupe)

This is exactly how we do it!

[Gone a bit AMG]

Oxo julienne peeler. Great on all root veg less hassle that a processor

[Bill]

I just grate it, CBA with julienning...