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.

Celery Root Remoulade (Celeri Remoulade)

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Discover my version of this easy French salad full of crunchy, nutty celeriac matchsticks in a creamy, tangy dressing. Perfect as a starter or canapé when entertaining or alongside a host of dishes.

Author: Margie
Prep Time: 30 minutes
Cook Time: 10 Minutes
Total Time: 40 minutes
Yield: 4 as a starter, 8 as a canapé 1x
Category: Dinner Parties
Method: No cooking
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

For the celeriac remoulade:

100g full-fat mayonnaise
150g 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)

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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.
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

Bread: you can serve this Celery Root Remoulade with all sorts of bread. Toasted sourdough has a lovely tangy flavour. If serving as a canapé, you can make dainty toast triangles.
Make it vegan: you can easily make a vegan celeriac remoulade. Simply use a vegan mayonnaise and crème fraiche. I like Oatly’s Creamy Oat Fraiche.

Find it online: https://desertislanddishes.co/celery-root-remoulade-celeri-remoulade/