<http://schema.org/recipeInstructions>
" In a medium bowl, combine mayonnaise, mustard, chopped parsley, and pepper. Cover and refrigerate several hours or overnight. Peel celeriac root. Cut celeriac root in half through the top and slice each half into 1/8-inch-thick slices. Cut each slice into 1/8-inch-wide julienne strips. Place celeriac strips in large bowl and toss with lemon juice to prevent browning. Peel carrots, trim ends, and cut lengthwise in half. Cut each half lengthwise into 1/8-inch-wide slices. Cut each slice into 1/8-inch-wide julienne strips. Add carrot to celeriac. Stir mayonnaise mixture into celeriac and carrots, mixing well to combine. Cover and refrigerate at least 15 minutes. Transfer to serving plate and sprinkle with additional chopped parsley, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a964/carrot-celeriac-salad-3066/>