Le céleri-rave rémoulade

• 1 pound (450 g) celery root
• 1 recipe nouvelle sauce verte

Peel the celery root deeply with a small, sharp knife, removing all of the tough skin. Slice into eighths and grate either in the food processor or by hand. Place in a bowl and toss with the prepared sauce. Chill for several hours to blend the flavors, although the celery root can be eaten right away. When you are ready to serve, turn into a serving dish and sprinkle with the mimosa.