Cooking-ez.com

1,030 easy and fully explained recipes, with 12,534 photos and 77 videos

Rémoulette of celeriac


Rémoulette of celeriac
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.
3,7863.5/5 for 4 ratings
Grade this recipe:

Last modified on: February 24th 2019

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationStart to finish
33 min.33 min.
Keeping: A few hours in the fridge, covered with plastic film.
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 - 15 min.
Rémoulette of celeriac : Photo of step #1
Peel and trim 500 g celeriac, then cut into julienne sticks (a mandolin is the ideal tool for this).

Stage 2 - 1 min.
Rémoulette of celeriac : Photo of step #2
Put the celeriac julienne into a bowl.

Stage 3 - 5 min.
Rémoulette of celeriac : Photo of step #3
Prepare 2 shallots, then mix with the celeriac julienne.

Stage 4 - 4 min.
Rémoulette of celeriac : Photo of step #4
Prepare 3 sprigs coriander and 3 sprigs parsley: rinse, dry and keep just the leaves.

Chop coarsly...

Stage 5 - 1 min.
Rémoulette of celeriac : Photo of step #5
...and mix with the celeriac.

Stage 6 - 3 min.
Rémoulette of celeriac : Photo of step #6

Prepare the rémoulette dressing

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

Stage 7 - 1 min.
Rémoulette of celeriac : Photo of step #7
Blend together for a few seconds.

Stage 8
Rémoulette of celeriac : Photo of step #8
Your dressing should have the consistency of a rémoulade dressing, like mayonnaise, but not quite as thick.

Stage 9 - 3 min.
Rémoulette of celeriac : Photo of step #9
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.

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Celeriac and mushroom gratin, Potimarron and celeriac autumn soup, Normandy seafood stew, Vegetable tartare, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Rémoulade dressing, How to prevent butter burning during cooking, Eggs Arsène, Taos hotpot, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Quartet of brassicas with cream , Lumberjack turnovers, Chicken and mushroom brik rolls, Escalope of veal in a cream sauce, Beef Wellington, ... All
Coriander Coriander : You can get more informations, or check-out other recipes which use it, for example: Chickpea salad, Warm cauliflower salad with two cheeses, Cauliflower tabouleh, Marinated tuna with herbs, Summery cheese on toast, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page