Quick celeriac remoulade

Quick celeriac remoulade

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Cooking time

Ready in 15-20 minutes

Skill level

Easy

Servings

Serves 4

The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
213
protein
2g
carbs
4g
fat
21g
saturates
4g
fibre
3g
sugar
0g
salt
1.35g

Ingredients

  • 7 tbsp good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only
  • 1 small celeriac, about 650g/1lb 7oz
  • toast and watercress, to serve

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Method

  1. In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
  2. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

Recipe from Good Food magazine, January 2004

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Comments

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thecherub's picture

Great recipe albeit too much mustard. I would advise adding the mayo and the mustard a little at a time to get it perfect. It was however super tasty (as I was cautious) and I will definitely do this one agian.

slcollinson's picture

Lovely, but I'd use less mustard next time.

bevallen61's picture

So easy and so tasty! It tasted just like we have had in France & is one of those dishes that becomes more than the sum of its parts. I can see we'll be making this a lot. We had it with some smoked trout, salad and ciabetta.

synolda's picture

I thought this was heavy on the Dijon mustard. Suggest anyone making this should add it gently and adjust to taste.

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