Method:

1. Clean and cut the celeriac into matchsticks

2. Briefly blanch the celeriac, drain and cool down in icy water

3. Chop the small gherkins and the shallots and mix in a bowl together with the mayonnaise, horseradish, parsley and sour cream. 

4. Add the celeriac and allow to rest in the refrigerator for at least two hours

5. Serve cold and separately