Celery Root Remoulade (Celeri Remoulade)

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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 Celery Root Remoulade (Celeri Remoulade). Imagine crunchy, nutty celeriac in a creamy, tangy mustard-mayonnaise dressing. It truly is the most delicious French salad…

Celery Root Remoulade (Celeri Remoulade)

This might sound silly, but it hadn’t occurred to me that a celeriac and celery root come from the same plant. It wasn’t until I researched celeriac remoulade, that I realised it is also called Celery Root Remoulade. Or Céleri Rémoulade since it is a French salad. Although, 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. Although I love it as a crudité, it's a great vehicle for scooping dips!

Celeriac has a more concentrated nutty, woody flavour which is really tasty. 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.

If you are new to Celery Root Remoulade (Celeri Remoulade), you are in for a real treat. I often have a batch in my fridge to serve with sandwiches (a bit like you would coleslaw). It is also incredible with steak or burgers. Trust me, this Celery Root 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!

Why you will love this Celery Root Remoulade (Celeri Remoulade) recipe:

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.

Chives - these bring a mild garlicky onion flavour to the remoulade.

Salt - I recommend Maldon Salt for the best flavour. You could use their garlic option for a subtle garlicky flavour.

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.Cured meat - a few slices of cured meat turn this French salad into a fuss-free canapé or simple lunch.

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. Alternatively, you can serve slices of apple on the side.
Bread - sourdough has a lovely tangy flavour, but you can serve all sorts of bread with this Celeriac Remoulade. If I am making canapés, I tend to go for daintier slices of toast. 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 - lots of different kinds of salmon are perfect with celery root remoulade. Flaked hot smoked salmon is perfect for a simple lunch. So, too, are 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. 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.
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. 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

Can I make this Celery Root Remoulade for vegans?

Absolutely. You can easily make a vegan celeriac remoulade. Simply use vegan mayonnaise and crème fraiche. I like Oatly’s Creamy Oat Fraiche.

What else can I serve with this Celery Root Remoulade?

There are so many things you can serve with Celery Root Remoulade. It is great in canapés for easy entertaining. Here I use it to top griddled sourdough and make crunchy toasts. If you like Scandinavian food, you can make little rye bread bites instead. I rather like using it as a smørrebrød topping with smoked salmon slices.

In fact, Celery Root Remoulade works well with all sorts of salmon. I often serve it with hot smoked salmon for a simple lunch. It is also delicious 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. I go for frites instead of chips - it is a French salad afterall! It also works brilliantly in a steak or roast beef and caramelised onion sandwich. In fact, any sandwich would be delicious with a spoonful of Celery Root Remoulade…

Can I prepare the Celery Root Remoulade in advance?

Yes! It needs 1 hour for the flavours to mingle anyway. However, the Celery Root Remoulade can be made up to 2 days in advance. Simply cover with cling film and chill in the fridge. The sourdough needs to be toasted just before you are about to serve though.

Other recipes you might enjoy:

If you like the sound of this Celeriac Remoulade, I have lots of other recipes for you to enjoy. My Smoked Salmon Pâté with Dill and Lemon is another recipe which works for entertaining or as a simple lunch. It literally takes 5 minutes to put together! Speaking of salmon recipes, my Giant Skillet Potato Latke is another winner. Delicious for brunch or cut into slices and served as a canapé. Alternatively, why not serve it alongside my Ribeye Steak Sandwich? Trust me, it takes the whole sandwich concept to the next level…

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