This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
51 K 3.8/5 (5 reviews)
35 min.
Easy
12 people
10 IngredientsLast modified on: February 24th 2019
1 litre 500 ml celeriac
6 
9 sprigs 
9 sprigs 
3 
3 tablespoons Mustard
6 tablespoons lemon juice
600 ml 
Times for this recipe
Preparation: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Peel and trim 1 litre 500 ml 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 9 sprigs fresh coriander (cilantro) and 9 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 100 RDI=9 % | 20 RDI=3 % | 720 RDI=40 % | 3,030 RDI: 40 % |
| Per 100 g | 1 RDI=1 % | 5 RDI=0 % | 1 RDI=0 % | 40 RDI=2 % | 160 RDI: 2 % |
| Per person | 2 RDI=1 % | 8 RDI=1 % | 1 RDI=0 % | 60 RDI=3 % | 250 RDI: 3 % |
How much will it cost?
- For 12 people : 2.80 €
- Per person : 0.25 €
Change currency: 
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
Like these other recipes: Celery and avocado salad, Celeriac soup with mustard, Celeriac and sesame soup, Celery soup bourguignonne style, Celeriac Rémoulade , ... See them all 17
Oil
Like these other recipes: Chicken and mushroom brik rolls, Crab Cakes, Sesame fried scampi, Fillet of beef in a rosemary crust, Sausage rougail, ... See them all 96
Fresh coriander (cilantro)
Like these other recipes: Norwegian tartines, Coriander and cashew nut pesto, Vietnamese prawns, Shiro-goma salad, Avocado "tarte fine", ... See them all 33
Parsley
Like these other recipes: White asparagus salad, Tomato tart, Fillets of sole meunière, Lambé salad, French toast "cordon bleu", ... See them all 159
Other recipes you may also like
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream. September 11th 2018117 K3.8 3 hours 35 min.
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests. November 23th 2014105 K4.1 1 hour 45 min.
Shakshuka
This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg. This recipe originated in North Africa and has spread all around the Mediterranean. January 19th 202046 K5 1 hour 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025300 K 24.5 3 hours 8 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016248 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
Note: We'll never share your e-mail address with anyone else.
Post a 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.