Celeriac Remoulade

Saw reference to this recipe via a few different classy cookbooks and from Sir Danny himself. Great way to utilize celeriac and totally tasty. Goes well with lots of dishes, from eggs and toast in the morning to sausage and polenta for lunch, and don’t forget to put it on your Chicken Banh Mi sandwich for dinner. Simple, tasty, done.


1  medium sized celeriac root
¼ – ½ cup mayonnaise
juice of half a lemon
fresh ground pepper

Chop off the top and bottom of the celeriac, then slice off the outer skin so you are left with something that looks like a  giant 12 sided-dice, (I think we all can imagine that). Grate into a bowl, and add the mayonnaise, lemon juice and pepper. Toss until well mixed, cover and refrigerate. Serve with aforementioned ideas. This ‘slaw’ keeps well for several days.

Optional method would be to briefly steam the grated celeriac before combining with the other ingredients. This batch of the root that we’ve got right now is so crisp and sweet that it wasn’t necessary.

| January 3rd, 2013 | Posted in Recipes |

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