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.
18K 4 3.5
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Last modified on: February 24th 2019

Keywords for this recipe:CeleriacRémouladeRémouletteLemonFrench bistrot
For 4 people, you will need:

Change to the quantities 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.
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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 fresh coriander (cilantro) 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.
Keeping
A few hours in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,041 Kcal or 8,545 Kj11 gr33 gr207 gr
102 %4 %3 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
242 Kcal or 1,013 Kj1 gr4 gr24 gr
12 %1 %<1 %4 %
Per person
Energetic valueProteins CarbohydratesFats
510 Kcal or 2,135 Kj3 gr8 gr52 gr
26 %1 %1 %8 %
% 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 : 1.34 €
  • Per person : 0.34 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
CeleriacCeleriac: You can check-out other recipes which use it, like for example: Risotto-style celeriac, Celeriac and mushroom gratin, Normandy seafood stew, Creamy Winter Vegetable Soup, Vegetable tartare, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Duo of slow-cooked pork, Curried tuna cubes, Rémoulette dressing, French toast "cordon bleu", ... All
Fresh coriander (cilantro) Fresh coriander (cilantro) : You can get more informations, or check-out other recipes which use it, for example: Coriander and cashew nut pesto, Corn salad with croutons, Erika's ceviche, French toast "cordon bleu", Enchiladas, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Home-made doner kebab, Beans with tomatoes, Sautéed Pork with Peanuts, Country vegetable soup, ... All
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