Celeriac Remoulade is one of my favourite memories of the hot Summer holidays in France with my best friend and her family when I was growing up. This creamy celeriac coleslaw is absolutely delicious and I have no idea why it isn’t available to buy in the shops alongside traditional coleslaw because it is such a tasty side dish for summery meals and salads.
I love the taste of celeriac and I think it’s a vegetable that is not widely utilised enough in the UK. If you’ve not tried it before it is a strange looking root vegetable that looks similar to a swede but is more knobbly with lots of knotty roots at the bottom. Once peeled and cut, the white fleshy centre can be found.
Celeriac smells and tastes like celery stalks, cooks like a potato, mashes well and has the same creamy consistency as mashed potato. But in this recipe it is used raw, to create a fresh crunchy coleslaw.
You can purchase celeriac in most larger supermarkets all year round and like most root vegetables it lasts quite well in the fridge vegetable or salad tray.
Once cut the white celeriac can soon discolour, so it’s best to prepare it just before cooking, or submerge it in water and a drop of lemon juice to keep it’s lovely white colour.
To prepare a celeriac
To prepare the celeriac, peel the skin like you would a potato (I find a speed peeler the best and easiest way to do this although it is tougher than potato skin), then cut off any root and knobbly bits. You want to peel enough of the skin so that you reveal the white inside.
After peeling, julienne (chop the celeriac into thin matchstick-sized pieces). You can grate the celeriac, but I find this makes it too thin, so I use a julienne peeler.
- ½ medium celeriac
- 1 large lemon juice only
- 200 ml cold water
- 4 tbsp mayonnaise full-fat, or vegan
- 2 tbsp double cream or Elmlea plant-based double cream
- 1 tbsp Dijon mustard
- ¼ tsp ground black pepper
- 1 good pinch salt
- 1 tsp fresh chives chopped (optional)
- Peel the celeriac and julienne (chop into matchstick-sized pieces). Place pieces into a bowl and cover with the juice of half a lemon and enough cold water to cover the pieces of celeriac and allow to sit for at least 10 minutes
- Add mayonnaise, double cream, dijon, and juice of half a lemon to a bowl and stir well. Add plenty of black pepper and salt to taste
- Drain the celeriac and cover in the remoulade dressing. Cover and allow to rest for at least 30 minutes before serving to allow to soften
- Garnish with chopped fresh chives or parsley