Pic of Celeriac remoulade

Celeriac remoulade

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Celeriac remoulade

Starter Serves 4 10 min
At once creamy and slightly acidic, this makes a great winter salad. It's traditionally eaten either with thin slices of ham or in a salad trio with grated carrots and radishes dipped in butter and salt. Blanching the celeriac isn't essential, but it improves the flavour and texture.


  • 1 medium celeriac
  • juice of 1 lemon
  • 3 tbsp Dijon mustard
  • 150ml mayonnaise
  • 1 tbsp double cream
  • 1 tbsp chopped, parsley
  • salt and pepper


Prep time: 5 min
Cooking time: 5 min
  • Step 1

    Peel the celeriac and cut it into matchsticks about 3mm thick, either by hand or using a mandolin. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
  • Step 2

    Mix the remaining ingredients together and toss through the cooled celeriac. Season well.
  • Step 3

    Serve the remoulade with sliced griddled sourdough bread, brushed with olive oil and a watercress salad.

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