Celeriac remoulade 2016

Celeriac remoulade

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(2 ratings)

Prep: 15 mins no cook


Serves 4 - 6 (as a side)

A simple recipe for an old favourite, using raw celeriac, mayonnaise, mustard, chives, celery salt and a hint of lemon

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal155
  • fat13g
  • saturates1g
  • carbs3g
  • sugars3g
  • fibre7g
  • protein2g
  • salt1.3g
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  • 1 celeriac



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 1 tbsp celery salt, plus extra for seasoning
  • 100g mayonnaise
  • 1 tsp snipped chives
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp wholegrain mustard


  1. Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (on a mandolin if you have one), then cut the slices into matchsticks. Sprinkle with the celery salt, toss together and leave for 20 mins.

  2. Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and celery salt, then serve.

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