1/2 c. freshly made mayonnaise
1/4 c. sour cream
1 tbsp. finely chopped fresh dill
1 tbsp. finely chopped parsley
Freshly ground black pepper
1 lg. tart cooking apple, peeled, cored and cut into 1/4 inch slices
A 1 1/4 to 1 1/2 lb. celery root (celeriac)

In large mixing bowl, beat together mayonnaise, sour cream, dill, parsley, salt and few grindings of pepper. Gently stir in the apple slices, cover the bowl and set aside.

With a small sharp knife, peel the celery root and cut crosswise into 1/8 inch slices. Drop the slices into enough lightly salted boiling water to cover them completely and cook uncovered over moderate heat until tender, 20-25 minutes. Drain and pat slices dry with paper towels. Add the celery root to dressing, stir gently.