Celeriac Remoulade

Lunches can be difficult. I work from home, and the nearest shop is about three miles away. The house is invariably full of food, but somehow there never seems to be anything quick and easy to grab for lunch. If I’m lucky, I’ll have made some bread recently, so a sandwich is possible. If I’m unlucky, it’ll be cheese and crackers yet again. If I’m really unlucky, we’ll have run out of cheese…

Well, today, I actually had a plan. I knew I had a celeriac kicking around in the pantry from last week’s Riverford veg box; I also knew I had a pot of home-made mayonnaise in the fridge, left over from last weekend’s prawn cocktail. I was all set to make celeriac remoulade.

Celeriac remoulade is very similar to cole slaw, but uses celeriac rather than cabbage as its base ingredient. It is also astonishingly easy to make.

First, you take half a smallish celeriac.



Finely grate it into a bowl and add lemon juice, salt and white pepper. Mix thoroughly, then leave for about thirty minutes to soften.

Grated Celeriac

Grated Celeriac

Next, stir in some mayonnaise, dijon mustard, a little cream and some chopped parsley. The recipe suggests serving it with prosciutto, so I did that, together with a few slices of tomato on the side.

Celeriac Remoulade with Prosciutto

Celeriac Remoulade with Prosciutto

The whole thing took about ten minutes to prepare (plus the thirty minutes resting time), and was very tasty. It made for a great lunch. I never really know what to do with celeriac when it turns up in the veg box – I really should just make this more often. Perhaps just a touch more mustard next time.

Sue says:

Yum! Why haven’t I had this before is the main question.

It looks like coleslaw without the carrot, or rice salad at first glance. But the texture is lovely. Firm, with a little crunch and a good flavour. I like the addition of a little white pepper, that just peps it up. It’s creamy and goes very well with salad. I’d say it’s nicer than coleslaw because I don’t like the strong taste of raw onion. I will be tasting raw onion hours after I’ve eaten it. I hate that!

If you’ve not had this, make it. Easy and very good. I will attempt to keep this in with my salads over the summer.

5 Responses to Celeriac Remoulade

  1. Julia Ch 27th March, 2014 at 9:52 pm #

    Dave – the Gateau from last week looked bloody lovely. When I was 18, for my birthday I spent all day making mine – not the same recipe and it didn’t look at good as yours. It was a right labour of love. I also loved reading how you made it.

    Celeriac remoulade is also my of my favourite things. I think I’ll make it… You’ve inspired me.

    • dopiaza 27th March, 2014 at 10:45 pm #

      Oh, you must make the celeriac remoulade, it’s so easy. And make another gateau! You should do your own cook-along-athon with me!

  2. Beverley 5th July, 2014 at 8:16 am #

    Have decided to make celeriac remoulade and serve with gravad lax and home made soda bread after having a cerliac and carrot remoulade with gravad lax last night at the Roade House. Light and fresh, lots of flavour but not too heavy, a perfect starter on a hot muggy summer evening. Good maariage of flavours.

    • dopiaza 5th July, 2014 at 10:13 am #

      That definitely sounds like a good combination. Be sure to invite me over 🙂

      • Beverley 5th July, 2014 at 6:28 pm #

        Will save some for you next weekend. Apologies for spelling!

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