Full Recipe

Celeriac Rémoulade

025 Celeriac Remoulade

It’s only been in the last few years that Jason has regularly sold celeriac at the market. It’s a root vegetable that’s part of the celery family. It doesn’t have much shelf appeal but it’s great to eat raw or cooked. Celeriac Rémoulade is a classic salad nearly always found in a traîteur (delicatessen). It’s a perfect salad to have with a charcuterie platter or terrines. It’s also great on crostini topped with a poached prawn.

  • Ingredients
  • 2 celeriac – peeled and grated
  • Classic mayonnaise – double the recipe
  • 1 tbsp drained capers
  • 1 finely chopped small onion
  • 2 tbsps finely chopped cornichons (baby gherkins)
  • 2 tbsps finely chopped herbs – parsley, tarragon, chervil, chives
  • 1 tbsp Dijon mustard
  • 1 tsp fresh horseradish (optional)
  • Lemon juice to taste
  • Olive oil – to thin the sauce if needed
  • Salt and pepper

Method

Make the sauce first as the white flesh of the celeriac will discolour quickly once exposed to air.

Mix together the mayonnaise, capers, onion, cornichons, herbs, mustard, a little salt and pepper and horseradish if using. Taste and decide if it needs more acidity. If so, add a squeeze or two of lemon juice.

Grate the celeriac – it’s easiest in a processor. Mix immediately with the rémoulade sauce.