Celery Root Remoulade

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2 bulbs celery root (about 1 1/2 pounds), peeled and quartered

1 bunch radishes (about 6), trimmed

Finely grated zest and juice of 1/2 lemon

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons Dijon mustard

1/8 teaspoon cayenne

Kosher salt and freshly ground black pepper

1/4 cup fresh flat-leaf parsley leaves, roughly chopped

2 scallions, white and green parts, thinly sliced