1,344 easy and fully explained recipes, with 27,423 photos and 78 videos

Celeriac Rémoulade

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

378K 44 4.1

Last modified on: December 21^th 2020

Keywords for this recipe:

For 4 people, you will need:

1 1 celeriac
2 250 g Rémoulade dressing
3 parsley
Total weight: 1,350 grams

Change to the quantities 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
18 min.	18 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Peel celeriac, cut into pieces lengthways, clean and dry.

Stage 2 - 5 min.

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

Stage 3 - 2 min.

Add chopped parsley.

Stage 4 - 1 min.

Then the remoulade sauce, mix well.

It's ready.

Remarks

Ideally, the dish should be served as soon as the remoulade sauce has been added, because over time in contact with the celery it loses its creaminess.

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

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
764 Kcal or 3,199 Kj	9 gr	46 gr	60 gr
38 %	4 %	4 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
57 Kcal or 239 Kj	1 gr	3 gr	4 gr
3 %	<1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
191 Kcal or 800 Kj	2 gr	12 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).

Possible allergens in this recipe: Celery, Egg, Sulfites, Mustard

How much will it cost?

For 4 people : 1.62 €
Per person : 0.41 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

This recipe uses (among others)

	Rémoulade dressing: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and avocado rémoulade, Spring courgette and tuna salad, Bistro-style beetroot salad, Seafood rice salad, Tartar sauce, ... All
	Celeriac: You can check-out other recipes which use it, like for example: Vegetable tartare, Potimarron and celeriac autumn soup, Celeriac and parsley soup, Risotto-style celeriac, Creamy Winter Vegetable Soup, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Green Piedmont Salad, Quick prawn curry, Beurre d'escargot, Tomato meat balls, Roscoff salad, ... 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.
844K3.9 6 min. October 3^rd 2010

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 .
307K4 2 hours 30 min. July 4^th 2018

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.
469K5 49 min. July 27^th 2013

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
286K3.8 21 min. February 21^th 2011

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.
712K5 8 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address 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 e-mail address 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.