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.
46 K 3.8/5 (5 reviews)
35 min.
Easy
4 people
10 IngredientsLast modified on: February 24th 2019
2 cups + 2 tablespoons celeriac
2 
3 sprigs 
3 sprigs 
1 
1 tablespoon Mustard
2 tablespoons lemon juice
1 cup 
Times for this recipe
Preparation: 35 min.
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Step by step recipe
Stage 1 - 15 min.
Peel and trim 2 cups + 2 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 30 RDI=3 % | 210 RDI=30 % | 2,040 RDI=100 % | 8,550 RDI: 100 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 20 RDI=4 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per person | 2 RDI=1 % | 8 RDI=1 % | 50 RDI=8 % | 510 RDI=30 % | 2,140 RDI: 30 % |
How much will it cost?
- For 4 people : 1.35 €
- Per person : 0.35 €
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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: Risotto-style celeriac, How to prepare celeriac, Celery soup bourguignonne style, Celeriac and parsley soup, Avocado and celery remoulade, ... See them all 17
Oil
Like these other recipes: Salmon marinated like herring, Beef Wellington, How to cook red meat properly, Gratin du Nord, Green beans and potatoes with Morbier cream sauce, ... See them all 91
Fresh coriander (cilantro)
Like these other recipes: Avocado "tarte fine", Poivrade artichoke Salad, Coriander and cashew nut pesto, Vietnamese prawns, Light herb sauce, ... See them all 33
Parsley
Like these other recipes: Raw beetroot salad, Alsatian-style salad, Crunchy spring salad, Butterfly pasta with smoked trout, Tartar sauce, ... See them all 159
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