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.
30K 5 3.8
Last modified on: February 24th 2019
Keywords for this recipe:
500 g celeriac
2 
3 sprigs 
3 sprigs 
1 
1 tablespoon French mustard
2 tablespoons lemon juice
200 ml 
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 33 min. | 33 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 - 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 4 - 4 min.
Prepare 3 sprigs fresh coriander (cilantro) and 3 sprigs parsley: rinse, dry and keep just the leaves.
Chop coarsly...
Chop coarsly...
Stage 5 - 1 min.
...and mix with the celeriac.
Stage 6 - 3 min.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,041 Kcal or 8,545 Kj | 11 gr | 33 gr | 207 gr |
| 102 % | 4 % | 3 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 242 Kcal or 1,013 Kj | 1 gr | 4 gr | 24 gr |
| 12 % | 1 % | <1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 510 Kcal or 2,135 Kj | 3 gr | 8 gr | 52 gr |
| 26 % | 1 % | 1 % | 8 % |
How much will it cost?
- For 4 people : 1.34 €
- Per person : 0.34 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Celeriac: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Celeriac Rémoulade , Risotto-style celeriac, Vegetable tartare, Normandy seafood stew, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage, Oven omelette, French toast "cordon bleu", Pan-fried potatoes, Crab Cakes, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: How to prepare cockles, Sauce Normande (for fish), Red rice pannequets, Fillets of sole meunière, Pâté de campagne, ... All |
 | Fresh coriander (cilantro) : You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Enchiladas, Corn salad with croutons, Tex-Mex chicken burger, Vietnamese prawns, ... All |
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