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Celery root (or celeriac) may not be everyone’s favourite vegetable. I admit, its gnarly appearance can be rather off putting if you don’t know what to do with it. However, if I can persuade you to put aside your suspicions and try just one recipe, let it be this Celeri Remoulade, also known as Celery Root Remoulade.. Imagine crunchy, nutty celeriac in a creamy, tangy mustard-mayonnaise dressing. It truly is the most delicious French salad…
This might sound silly, but it hadn’t occurred to me that celeriac and celery root were the same thing. It wasn’t until I researched celeriac remoulade, that I realised it is also called Celery Root Remoulade or Celeri Remoulade, since it is a French dish. If you aren’t a fan of celery, please don’t let that put you off. I know celery can have a bit of a sad reputation, often seen as a watery dieter’s food. However, celeriac is so different. It has a more concentrated nutty, woody flavour which is really delicious. It is hugely popular in France, where it grows in abundance. They make all sorts of lovely celeriac soups and purées, but this céleri rémoulade is the most famous dish.
I often have a batch of celeri remoulade in my fridge to serve with sandwiches (a bit like you would coleslaw). It is also incredible with steak or burgers. I love this Celeri Remoulade and my Ribeye Steak Sandwich is a dream combination. When I am looking for easy entertaining recipes, celeriac remoulade is always top of my list. I love using it to top crunchy sourdough toasts for a simple canapé or starter. Alternatively, sometimes I make a sharing board with cured meats and warm bread. Then I pop small bowls of creamy, tangy celeriac remoulade alongside so people can help themselves. Delicious!
Table of Contents
Why you will love this recipe:
- It is quick and easy to make.
- It is ideal for canapés or served with a simple lunch or supper. It also makes a cracking sandwich.
- It is full of delicious flavours and textures. Think earthy celeriac, creamy mayonnaise, tangy crème fraiche, zesty lemon and peppery mustard.
- It can be made ahead. Perfect for fuss-free easy entertaining.
- It is budget-friendly and uses affordable, accessible ingredients you probably already have.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Mayonnaise – you can use homemade or shop-bought mayonnaise. If opting for shop-bought, use a good quality full-fat variety for the best results.
Crème fraiche – this brings a tangy, creamy richness to the remoulade dressing. Opt for a full-fat variety for the best results.
Wholegrain mustard – known for its coarse texture and mild, peppery flavour. Wholegrain mustard is perfect for balancing the flavours in this classic French salad.
Lemon – the secret to a zesty, vibrant Celery Root Remoulade. You can add more or less to suit your taste.
Celeriac – also known as ‘celery root’. It has a mild, earthy, slightly peppery, flavour and crunchy texture.
Sourdough – crisp, crunchy, slightly tangy, sourdough toasts pair perfectly with creamy Celery Root Remoulade.
Substitutions and Variations:
Apple – sometimes I like to add a thinly sliced apple to my Celeriac Remoulade. Opt for a tart variety to complement the other flavours.
Bread – If I am making canapés, I tend to go for daintier slices of toast over sourdough. You can then cut them into triangles. White, wholemeal or seeded will do. Alternatively, nutty rye bread pairs perfectly.
Cured meat – you can serve with different types of cured meat. Parma ham, bresaola or serrano ham work very well. Prosciutto or thinly sliced salami is also delicious.
Salmon – try topping celeri remoulade with flaked hot smoked salmon or thin slices of smoked salmon. Alternatively, serve with a pan-fried salmon fillet, new potatoes and seasonal greens for an easy supper.
Salad – garnish with fully-prepared salad for a pretty finish. I love peppery rocket or watercress. Sweet pea shoots are also lovely.
Cooking Tips:
Sitting time: leaving the Celeriac Remoulade to sit for 1 hour allows the flavours to mingle. Trust me, it tastes even more delicious and is well worth the wait.
Prepping the celeriac: take care when peeling the celeriac. It is a rather knobbly and awkward shape. I like to use a sharp knife instead of a peeler as the skin is often tough, and run it down the outside of the vegetable to remove the skin. You may find it easier to cut it in half first.
Time saving tip: if you want to save time on all the chopping, grate the peeled celeriac instead. You can either use a box grater or the grating attachment on a food processor.
Frequently Asked Questions
Absolutely. You can easily make a vegan celeriac remoulade. Simply use vegan mayonnaise and crème fraiche. I like Oatly’s Creamy Oat Fraiche.
Here I served it on top of griddled sourdough and make little toasts. Try making it with rye bread, that is also delicious.
It is also great with buttered new potatoes, a pan-fried salmon fillet and seasonal greens.
Any recipe that works with coleslaw will work well with celeriac remoulade. I often enjoy it with a juicy burger. Trust me, it tastes so good. Alternatively, serve it with a perfectly seared steak.
Yes! It needs 1 hour for the flavours to mingle anyway. However, the Celeri Remoulade can be made up to 2 days in advance. Simply cover with cling film and chill in the fridge.
Any leftovers can be kept in the fridge in an airtight container for up to 3 days.
Other recipes you might enjoy:
If you like the sound of this Celeriac Remoulade, I have lots of other recipes for you to enjoy. Try my Smoked Salmon Pâté with Dill and Lemon, my Giant Skillet Potato Latke or Potato Salad with Dill & Pickles.
Salad Recipes
Easy Beetroot Salad with Feta and Rocket
Easy 30 Minute Meals
Crispy Lamb Mince Bowl with Couscous and Salady Bits
Side Dishes
Marinated Mozzarella Balls
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Celery Root Remoulade (Celeri Remoulade)
Ingredients
For the celeri remoulade:
- 100 g full-fat mayonnaise
- 150 g full-fat crème fraiche
- 2 tsp wholegrain mustard
- 1 lemon, juiced
- 2 tbsp finely chopped chives
- Salt, to taste
- 1 medium celeriac, peeled
To serve:
- Finely chopped chives
- Sourdough
- Cured meats, optional
Instructions
- In a large mixing bowl combine the mayonnaise, crème fraiche, wholegrain mustard, lemon juice and chives. Season generously with salt.
- Thinly slice the celeriac into 5 mm discs, then slice into matchsticks. Add the celeriac to the dressing and toss everything together to completely coat. Cover and leave to sit for 1 hour.
- Seving suggestion – as a canapé with toasts and cured meat:
- Just before serving, place a griddle pan over a high heat and toast the sourdough until nicely charred.
- Spoon the celeriac remoulade into a clean bowl and sprinkle with chives. Arrange the toasted sourdough onto a plate alongside a selection of cured meats (if using).
- Serve the sourdough toast and cured meat alongside the celeriac remoulade. Alternatively, add a spoonful onto each slice. Enjoy!
