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Celeriac remoulade in bowl with silver spoon

Celeriac Remoulade (Celery Root Remoulade)

Karon Grieve
Celeriac remoulade is a classic French salad that tastes delicious and is super easy to make. Serve with fish, seafood, BBQ, chicken, sandwiches and more.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine French
Servings 6 people
Calories 101 kcal

Ingredients
 

  • 500 g celeriac celery root
  • 1/2 lemon juice
  • 4 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • pinch sugar
  • salt and pepper to taste

Instructions
 

  • Peel the celeriac and cut into fine matchsticks with a sharp knife or use a Julienne peeler to make julienne strips
  • Blanch these in boiling water for 30 seconds then drain and rinse under cold water and pat dry on a clean tea towel
  • Mix dressing ingredients in a small bowl then mix these well with the celeriac and cover with cling film and refrigerate for half and hour to let the flavours develop
  • Serve with a sprinkling of dill or other fresh herbs of choice

Video

Notes

This will keep for up to 4 days covered in the fridge.
 

Nutrition

Calories: 101kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 170mgPotassium: 258mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 8mgCalcium: 38mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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