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Rémoulette of celeriac

Name: Rémoulette of celeriac
Prep time: 33 min
Total time: 33 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g celeriac; 2 shallots; 3 sprigs fresh coriander (cilantro); 3 sprigs parsley; 1 egg; 1 tablespoon mustard; 2 tablespoons lemon juice; 200 ml oil; Salt; Pepper

This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.

63 K 3.8/5 (5 reviews)500536

Duration

35 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g celeriac
2 2 shallots
3 3 sprigs fresh coriander (cilantro)
4 3 sprigs parsley
5 1 egg
6 1 tablespoon mustard
7 2 tablespoons lemon juice
8 200 ml oil
9 Salt
10 Pepper
Total weight: 830 grams

Times for this recipe

Preparation

35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Peel and trim 500 g celeriac, then cut into julienne sticks (a mandolin is the ideal tool for this).

Stage 2 - ⌛ 1 min.

Put the celeriac julienne into a bowl.

Stage 3 - ⌛ 5 min.

Prepare 2 shallots, then mix with the celeriac julienne.

Stage 4 - ⌛ 4 min.

Prepare 3 sprigs fresh coriander (cilantro) and 3 sprigs parsley: rinse, dry and keep just the leaves.

Chop coarsly...

Stage 5 - ⌛ 1 min.

...and mix with the celeriac.

Stage 6 - ⌛ 3 min.

Prepare the rémoulette dressing

Put into a high-sided container: 1 egg, 1 tablespoon mustard, 2 tablespoons lemon juice, 200 ml oil, salt and pepper.

Stage 7 - ⌛ 1 min.

Blend together for a few seconds.

Stage 8

Your dressing should have the consistency of a rémoulade dressing, like mayonnaise, but not quite as thick.

Stage 9 - ⌛ 3 min.

Add as much dressing as you like to the celeriac and mix well.

Serve cold, though this salad can be kept in the fridge, covered with plastic film.

Remarks

With the amounts given, you will undoubtedly have more rémoulade dressing than you need, as it is difficult to give proportions for less than a whole egg. But don't worry, like mayonnaise, this keeps well and for as long.

Could you fancy adding an exotic touch to this recipe? Try using lime juice instead of lemon, or even bergamot.

Keeping: A few hours in the fridge, covered with plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	4 g RDI=2 %	22 g RDI=31 %	228 kcal RDI=11 %	956 kJ RDI=11 %
Per person	2 g RDI=4 %	8 g RDI=3 %	47 g RDI=65 %	473 kcal RDI=24 %	1,981 kJ RDI=24 %
Whole recipe	11 g RDI=17 %	33 g RDI=13 %	190 g RDI=261 %	1,892 kcal RDI=95 %	7,923 kJ RDI=95 %