Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Make the vinaigrette: Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting.

Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree for about 90 seconds.

Shred the root vegetables: Peel all the vegetables except for the radishes, if you are using black ones.

Using a coarse grater or food processor, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

Toss shredded vegetables with vinaigrette: To finish, toss some of the vinaigrette with the shredded vegetables and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste. Let stand in the fridge for at least 20 minutes before serving.