Quick celeriac remoulade

Quick celeriac remoulade

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(5 ratings)

Ready in 15-20 minutes


Serves 4
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking

Nutrition and extra info

  • Vegetarian
  • Healthy


  • kcal213
  • fat21g
  • saturates4g
  • carbs4g
  • sugars0g
  • fibre3g
  • protein2g
  • salt1.35g
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  • 7 tbsp good quality mayonnaise
  • 3 tbsp Dijon mustard
  • 1 lemon, juice only



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

  • 1 small celeriac, about 650g/1lb 7oz



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

  • toast and watercress, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

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Comments, questions and tips

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Richard Jones's picture
Richard Jones
18th Dec, 2018
Delicious. Far better than any store bought, that always has pointless sugar. Added dill and chives for extra bite.
thecherub's picture
18th Nov, 2013
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.
28th Apr, 2012
Lovely, but I'd use less mustard next time.
30th Jan, 2012
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.
17th Jan, 2011
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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