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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. Celery grows from celeriac, its root! But if you don’t like celery, don’t worry – celeriac is so different. It has a more concentrated nutty, woody flavour which is really delicious.
When I am looking for easy entertaining recipes, celeriac remoulade is such a good one to make a simple canapé or starter. I find it goes perfectly as well with my Smoked Salmon & Smashed Potatoes too. For this, I love making crunchy sourdough toasts topped with celeri remoulade and a cured meat of choice.
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 can be made ahead. Perfect for fuss-free easy entertaining.
- It is a budget-friendly entertaining recipe and you will likely have some ingredients on hand already.
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 – Opt for a full-fat variety for the best results.
Celeriac – also known as ‘celery root’. Pick one that is firm to the touch and not too blemished on the outside.
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.
Here’s how to make celeri remoulade:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: In a large mixing bowl, add the mayonnaise, crème fraiche, wholegrain mustard, lemon juice and chives.
TWO: Season generously with salt and mix to combine.
THREE: Peel the celeriac and slice off any gnarly edges.
FOUR: Thinly slice the celeriac into 5 mm discs.
FIVE: Then slice into matchsticks.
SIX: Add the celeriac to the dressing and toss everything together to completely coat. Cover and leave to sit for 1 hour.
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
Here I served it on top of griddled sourdough and make little toasts. Try making it with rye bread, which is also delicious.
It is also great with buttered new potatoes, a pan-fried salmon fillet and seasonal greens.
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.
Absolutely. You can easily make a vegan celeriac remoulade. Simply use vegan mayonnaise and crème fraiche. I like Oatly Creamy Oat Fraiche.
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. For another nibble, try my Feta Saganaki.
If you tried this Celeri Remoulade or any other recipe on the site, please do leave a comment and let us know how it went!
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
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.
- Peel the celeriac with a vegetable peeler and slice off any gnarly edges.
- 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 at room temperature or place in fridge if chilling for longer.
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this celeri remoulade recipe, it’s so simple to make and one you can prep ahead of time for a delicious side, snack or canapé.
This celeri remoulade really surprised me. It was so moreish and creamy but still tart and light. Honestly I was not expecting to love it so much but it was so good.