From Uproot Farm

Ingredients
1 small celeriac/celery root (about 1.5 pounds), peeled
½ cup sour cream
2 tbsp. lemon juice
1 tbsp. Dijon mustard
½ small red onion, thinly sliced
¼ cup chopped flat leaf parsley
2 dill pickles, cut into thin strips
Salt and pepper

Directions
Grate the celeriac in a food processor or with a box grater. In a large bowl, whisk together sour cream, lemon juice, mustard, ½ tsp salt, and ¼ tsp pepper. Add remaining ingredients and toss to combine.