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

In a large mixing bowl, beat together the mayonnaise, sour cream, dill, parsley, salt and a 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 it 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, for 20-25 minutes, or until the root shows only the slightest resistance when pierced with the tip of a small, sharp knife. Drain thoroughly and pat the slices completely dry with paper towels. Add the celery root to the dressing and stir gently to coat the slices thoroughly. Taste for seasoning and serve at once, or refrigerate and serve chilled.