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    You are here: Home / Cooking Times / a) 30 mins or less / Celeriac Remoulade

    Celeriac Remoulade

    20 September 2018 - By Michelle Minnaar
    This post may contain affiliate links.

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    Celeriac remoulade is one of the healthiest side dishes that pairs with practically anything. Smoked salmon and celeriac remoulade are quite the popular combination, which you might have seen already.

    A plate of smoked salmon with a lemon on top next to celeriac remoulade

    If you ask me about my favourite part of a fresh celeriac recipe, then I’ll gladly tell you that the crunch factor is what you need to look forward to. Celeriac remoulade recipes are perfect if you are on a calorie diet or if you seek a healthier lifestyle.

    It is commonly enjoyed as a side dish or as a starter. If you double up, you can also eat it alone as a celeriac remoulade salad.

    This celeriac remoulade can be easily mistaken for a vegan coleslaw salad.  However, this celeriac remoulade uses far less mayonnaise than a traditional coleslaw recipe usually requires.

    For a healthier option, you can also opt to use a vegan alternative for the cream. Preparing this recipe from start to finish should not take you more than 20 minutes – including clean up! Take advantage of this amazing root vegetable!

    Celeriac remoulade definition

    Celeriac remoulade, in definition, is very thin slices of celeriac, mixed with cream, yoghurt, lemon juice and seasoned to taste. You can make various types of remoulades, however remoulades work best with vegetables that have a harder texture.

    Good substitutes for celeriac are parsnip, kohlrabi or carrots. If you haven’t got a clue what celeriac is, you might want to know the different between celeriac and celery.

    Otherwise, if you use celery, your celeriac remoulade will have a completely different outcome.

    First, celeriac is a beige bulbous root. In comparison, celery is the green stalks or sticks that grow out of the root. These two have two completely different purposes.

    The celeriac is perfect for remoulades, making celeriac puree and flavouring stews or broths. It’s a very solid vegetable so it takes quite a while to cook.

    Whereas, celery sticks are sharper and more tangy.  They are a very common addition to creating Italian pasta sauces and you can enjoy them raw with ranch dressing.

    You are most likely to find celery sticks at a party within a vegetable platter being served with a healthy avocado dip.

    A plate of celeriac remoulade : white strips of celeriac on a blue plate in a white sauce

    Cleaning celeriac

    Now here it is where it gets tricky. Cleaning the root can be a tedious task for those who are unfamiliar with this root vegetable. In most cases, when you prepare the celeriac, you’ll notice that most of the root goes to waste.

    This is because it has a lot of dirt in between its tiny roots, so most people just cut off large chunks of the root. To get the most amount of celeriac for your celeriac remoulade, you’ll need to dip it into a deep bowl of water and let it soak for roughly ten minutes.

    During this time, the small bits of dirt will dissolve, and cleaning the celeriac will be that much easier. More importantly, you won’t need to cut really large chunks from this delicious vegetable.

    The more celeriac you save during this cleaning process, the more celeriac remoulade you’ll be left with. Also, it’s always nice to cook sustainably with as little waste as possible!

    A close up of celeriac remoulade with dill

    A quick celeriac remoulade recipe

    You might be wondering whether it is even possible to enjoy raw celeriac in this remoulade recipe. The answer is very simple – of course!

    It’s all thanks to the julienne technique! To julienne an ingredient you need to cut it into long thin strips with a very sharp knife.

    Consistency and precision are key. Some top restaurants have extreme standards when it comes to serving julienned ingredients and go as far as to measure every single millimeter.

    Just think of the size of match sticks. When you julienne the celeriac, it is very enjoyable to eat and it will be much softer. Once you master this cutting technique, you can also use it in other stir fry recipes like this one.

    Celeriac remoulade yoghurt

    Preparing the mixture for the celeriac remoulade is just as important as the cleaning process of the root vegetable. Generally speaking, this celeriac recipe calls for mayonnaise, double cream and whole grain mustard.

    However, it’s completely fine to use vegan alternatives. For extra flavour, add a dash of Dijon mustard and sprinkle some cayenne pepper on top for a that lovely kick.

    Don’t forget to season with salt and pepper and add the lemon juice to prevent browning!

    A close up of celeriac remoulade, smoked salmon and a fork

    Fennel and celeriac remoulade

    If you feel like something is still missing and your celeriac remoulade is still not quite there, then you can also add thin slices of fennel. Fennel is very fragrant and will complement the celeriac very well.

    Otherwise, I am a huge fan of adding julienned slices of green apples. Make sure that you get those which are very acidic. This way, you don’t need to add too much lemon and you can enjoy the natural acidity as well as sweetness from the apples.

    If you do decide to go for the apples, fresh sugar peas will also work very well. Don’t be shy to experiment a little.

    Best celeriac remoulade recipe

    There are two things you need to do in order to make this your best celeriac remoulade recipe ever. First, source the celeriac fresh from a farmer’s market or grow it yourself.

    A bio alternative will result in a more fragrant and sharper flavour. Cooking with fresh produce is always something you should strive to. Not only will you have more flavour, you’ll have more nutrients and vitamins.  So, that’s step one to mastering the perfect celeriac remoulade.

    The second element which is crucial for a delicious celeriac remoulade is storage. It’s like with any beef stew or pasta sauce, it always tastes much better the next day.

    The reason behind this is that the ingredients bind together over time, fusing different flavours. The same goes for a celeriac remoulade recipe.

    If you keep it in the fridge overnight, the remoulade will be harmonious and you’ll enjoy every single bite of it.

    Celeriac remoulade is best served simply with slices of smoked salmon or salmon terrine.

    What is your favourite way to enjoy Celeriac Remoulade?

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    Smoked Salmon Remoulade

    Celeriac Remoulade


    ★★★★★

    4.8 from 10 reviews

    • Author: Michelle Minnaar
    • Total Time: 15 minutes
    • Yield: 4 1x
    Print Recipe
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    Description

    Celeriac remoulade comprises celeriac, mayonnaise, cream and mustard. It’s best served with cold meats & fish such as smoked salmon and ham. Perfect lunch!


    Ingredients

    Scale
    • 1 lemon, juiced
    • 1 celeriac, weighing about 450g (1lb)
    • 100ml (7 tbsp) mayonnaise
    • 45ml (3 tbsp) wholegrain mustard
    • 45ml (3 tbsp) double cream
    • 45ml (3 tbsp) dill, finely chopped
    • salt and pepper

    Instructions

    1. Place the lemon juice in a large bowl.
    2. Peel the celeriac and then cut it into matchsticks. As you finish slicing batches, place the julienned celeriac in the bowl with lemon juice and stir thoroughly to prevent the vegetable from browning.
    3. In a separate bowl mix the mayonnaise, mustard and cream.
    4. Stir the sauce into the celeriac.
    5. Season to taste and sprinkle with dill.
    6. Place in the fridge for a couple of hours for the flavours to fully develop, then serve.

    Notes

    Serving Suggestion

    • Serve with thin slices of ham, smoked salmon, watercress salad or toast.

    Notes

    • Alternatively, you can use a mandolin in order to save time.
    • You can substitute the wholegrain mustard with Dijon.
    • You can easily adjust the sauce quantity to your preference; just stick to the ratios.
    • Prep Time: 15 minutes

    Nutrition

    • Serving Size: 1 serving
    • Calories: 196
    • Sugar: 3.8 g
    • Sodium: 306 mg
    • Fat: 13 g
    • Saturated Fat: 4 g
    • Carbohydrates: 19.7 g
    • Fiber: 2.9 g
    • Protein: 2.8 g
    • Cholesterol: 22 mg

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    Celeriac remoulade pin

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    Reader Interactions

    Comments

    1. Renil M. George

      October 01, 2017 at 12:30 pm

      beautiful presentation ,use of colors.

      ★★★★★

      Reply
    2. sam macaree

      September 20, 2018 at 6:03 pm

      never heard of it before!

      Reply
    3. cheryl hadfield

      September 20, 2018 at 7:57 pm

      I have never tried, but sounds like something I would like

      ★★★★★

      Reply
    4. Tracy Nixon

      September 20, 2018 at 8:11 pm

      I have never tried it but sounds and looks delicious!

      ★★★★★

      Reply
    5. Kim Neville

      September 20, 2018 at 8:38 pm

      I would like with chicken and jacket potato

      Reply
    6. Helen Moulden

      September 20, 2018 at 9:10 pm

      On crusty bread! Nice and simple 🙂

      Reply
    7. Kelly Hirst

      September 20, 2018 at 10:50 pm

      I have never tried Celeriac Remoulade but it sounds like it would be tasty with some crusty bread

      Reply
    8. Solange

      September 20, 2018 at 11:46 pm

      With lots of toast and some dressed watercress.

      Reply
    9. Sadiyya Maryam

      September 20, 2018 at 11:56 pm

      To be honest I haven’t tried it yet but looks delicious.

      Reply
    10. clair downham

      September 21, 2018 at 9:40 am

      sorry i dont know as i havent tried it but would love too

      Reply
    11. pete c

      September 21, 2018 at 12:27 pm

      have never tried it before so I would probably enjoy it as a supper

      Reply
    12. Joanne Billington

      September 21, 2018 at 1:35 pm

      With grilled chicken

      Reply
    13. Kim Murray

      September 21, 2018 at 2:51 pm

      I’ve never tried it- but would be lovely with a chicken salad x

      Reply
    14. kansrm

      September 21, 2018 at 5:54 pm

      Look delish!!

      Reply
    15. Lorrainek

      September 21, 2018 at 9:41 pm

      I would definitely try with smoked salmon

      Reply
    16. sallie burrows

      September 23, 2018 at 10:33 am

      with some ribeye steak

      Reply
    17. Lyn Geddes

      September 23, 2018 at 3:30 pm

      I’ve never had celeriac

      Reply
    18. melanie stirling

      September 23, 2018 at 11:04 pm

      I have never tried it but it looks like something I would enjoy.

      Reply
    19. Ruth Harwood

      September 24, 2018 at 8:20 am

      love it with a side of garlic bread xx

      ★★★★

      Reply
    20. joanne casey

      September 26, 2018 at 7:40 am

      I’ve never heard of it before! I have used celeriac with mash before though

      Reply
    21. Kim Carberry

      September 26, 2018 at 10:43 pm

      I have never tried it but I would like to. I think it would go well with chicken x

      ★★★★★

      Reply
    22. Kim Styles

      September 30, 2018 at 10:31 am

      I have never had it but i love mashed celeriac with creamed mashed potatoes

      ★★★★★

      Reply
    23. Emma Walton

      October 01, 2018 at 11:27 am

      I’ve never tried it but it looks as if it would go well with all meats and fish.

      Reply
    24. gaynor Vincent

      October 03, 2018 at 7:58 am

      I would love it with some nice roast beef and gravy

      Reply
    25. Jane Willis

      October 06, 2018 at 6:16 am

      I make celeriac remoulade quite often – I like to add a little bit of carrot sometimes for extra colour. I serve it with cold ham or as a side to steak and chips.

      ★★★★

      Reply
    26. Lynn Neal

      October 06, 2018 at 7:46 pm

      I think it woul be nice with a barbecue

      Reply
    27. Emma Howard

      October 08, 2018 at 2:08 pm

      I’ve never heard of celeriac remoulade before. Sounds delicious though!

      Reply
    28. Deirdre M

      October 10, 2018 at 10:23 am

      With Venison Burgers! Perfect combination.

      Reply
    29. maria

      October 10, 2018 at 11:01 pm

      I haven’t tried it but it looks delicious

      Reply
    30. Victoria Prince

      October 11, 2018 at 10:33 am

      I’ve never heard of it before! I looove celeriac though so it’s definitely something I’ll be trying. I’m a sucker for smoked salmon so boring as it is I think my favourite way to enjoy it will be with smoked salmon 🙂

      Reply
    31. Lucy

      October 12, 2018 at 11:14 pm

      I’ve never heard of it before but I’d definitely be up for trying it!

      Reply
    32. Natalie White

      October 13, 2018 at 5:58 pm

      I genuinely have never tried it but I would love to!

      Reply
    33. Katie Skeoch

      October 15, 2018 at 1:40 pm

      Never tried it! I’m sure it would be great with a nice salad & new potatoes

      Reply
    34. Rena Plumridge

      October 15, 2018 at 9:14 pm

      I have never tried it but would like to

      Reply
    35. James Travis

      October 16, 2018 at 4:08 pm

      Never tried it, but like to

      Reply
    36. Jennifer Hemmings

      October 17, 2018 at 8:24 pm

      I like celeriac , never had it like this, normally use it in coleslaw

      ★★★★★

      Reply
    37. Sheri Darby

      October 17, 2018 at 8:26 pm

      I have never tried it

      Reply
    38. Anthea Holloway

      October 18, 2018 at 7:49 pm

      I have never tried it but I think I shall now because it sounds delicious.

      Reply
    39. Amanda Gregory

      October 19, 2018 at 10:09 am

      I haven’t tried t but I think I’d like it with fresh tuna.

      Reply
    40. sue leake

      October 19, 2018 at 4:31 pm

      with a fork

      Reply
    41. Mark Mccaffery

      October 20, 2018 at 2:54 am

      I’d take it alongside a steak.

      Reply
    42. Adrian Bold

      October 20, 2018 at 3:29 am

      I have never tried the brand before but would love to give it a go! Thanks for the competition.

      Reply
    43. Margaret Mccaffery

      October 20, 2018 at 4:05 am

      I’ve never tried it.

      Reply
    44. Sarah Mccaffery

      October 20, 2018 at 5:01 am

      I have yet to try it.

      Reply
    45. Rachael Sexey

      October 20, 2018 at 9:35 am

      I have never tried this but it looks delicious ❤

      Reply
    46. hannah igoe

      October 20, 2018 at 9:38 am

      I have never tried it but would love to a cosy evening in with friends

      Reply
    47. Lauren Old

      October 20, 2018 at 10:19 am

      I have never had it but I imagine with a glass of white wine!

      Reply
    48. Irene Murdoch

      October 20, 2018 at 7:46 pm

      Sounds interesting – I would try it with a gourmet burger

      Reply
    49. Louise

      October 20, 2018 at 8:01 pm

      I never know what to do with celeriac other than soup! This sounds great.

      ★★★★★

      Reply
    50. Amy Jo McLellan

      October 20, 2018 at 11:11 pm

      I must confess that I’ve never had Celeriac Remoulade!

      Reply
    51. Nikki Rose

      October 24, 2018 at 8:19 pm

      Oh wow!!😀 So simple and sooooo delicious! I just adore remoulade and eat it every time we go to France – in abundance! This is the best recipe I have found and the closest thing to eating it ‘en France’ 😋 I could eat a tub of it on its own… and bearing in mind I only made this from your recipe 2 nights ago, there’s only Hubby and me, and the whole lot has gone already. Lovely straight from the fridge, really fresh and zingy. Plus, two friends at work have tasted it and want the recipe, too! 🤗 I eat it on its own, it works great with grilled or cold chicken, ham, mackeral, any fish really…any kind of salad…Great for a buffet, BBQ etc. I don’t normally get so excited by recipes, but oh my, this is A-Maz-Zing! Thank you so much for sharing! 🤗 Xxx

      ★★★★★

      Reply
      • michelle

        October 26, 2018 at 12:31 pm

        you’re most welcome Nikki! Hoping you’ll enjoy even more recipes from Greedy Gourmet 🙂

        Reply
    52. Naila Mo

      October 28, 2018 at 1:16 pm

      Actually never tried it before, but will have a look!

      Reply
    53. sharon martin

      October 30, 2018 at 3:32 pm

      to be honest i’ve never actually tried it but yours looks tasty

      Reply
    54. Niki

      November 02, 2019 at 10:43 pm

      That looks wonderful. I also bulk mine out with fennel or Granny Smith apples, they’re the slightly sour green ones. Could you please pass on some tips for choosing celeriac? It’s not a very well known or popular vegetable here in New Zealand (I’m working on it), and I often end up buying dry woody ones by mistake, hence the bulking out.

      Reply
      • Michelle

        January 29, 2020 at 10:24 am

        Hello Niki,

        The best way to select celeriac is to first of all opt for a bio one. Usually, these are smaller and ‘dirtier’. In either case, make sure that your celeriac is a light beige colour and not too brown (indicating it is too old) and not too green (it’s too young). Hope this helps, Michelle

        Reply

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