Cooking-ez.com

1,069 easy and fully explained recipes, with 12,956 photos and 77 videos

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

337,5864.2/5 for 37 ratings

Grade this recipe:

Last modified on: October 13^th 2010

For 4 people, you will need:

1 1 celeriac
2 250 g Rémoulade dressing
3 ½ lemon
4 a little chives
Total weight: 1,415 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
23 min.	23 min.

Keeping: Several days, in a closed jar or protected by a plastic film, in the fridge.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Peel celeriac, cut into pieces lengthways.

Put immediately into water with a little lemon juice (or better still, with a little vitamin C) added to prevent blackening.

Stage 2 - 10 min.

Prepare rémoulade dressing.

Dry, then grate celeriac pieces, thinly or thickly according to taste (I prefer fairly thick).

Stage 3 - 2 min.

Add rémoulade dressing immediately (again, to prevent blackening) and mix well.

Stage 4 - 1 min.

Add chopped chives and mix one last time.

Refrigerate until serving.

Remarks

Instead of chives you can use other herbs like chopped parsley or chervil.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
790 Kcal or 3,308 Kj	10 gr	52 gr	60 gr
39 %	4 %	5 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
56 Kcal or 234 Kj	1 gr	4 gr	4 gr
3 %	<1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
197 Kcal or 825 Kj	2 gr	13 gr	15 gr
10 %	1 %	1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 1.77 €
Per person : 0.44 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Verrine of avocado mousse and crab, Bistro-style beetroot salad, Scandinavian cocktail, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Normandy seafood stew, Vegetable tartare, Creamy Winter Vegetable Soup, Celeriac in cream and mustard sauce, Risotto-style celeriac, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Pesto, Pear compote , Tagliatelle and courgette spaghetti, carbonara style, Lemon tart, ... All
	Chives: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Oriane's tuna rillettes , Scandinavian cocktail, Eggs en Cocotte à la Française, Cocotte eggs with Comté, ... All

Other recipes you may also like

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
101,4643.9/5 for 17 ratings 6 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
86,1004/5 for 8 ratings 2 hours 30 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,4185/5 for 1 ratings 49 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
70,4593.8/5 for 12 ratings 21 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
119,3925/5 for 1 ratings 8 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.