Celeriac Remoulade Recipe

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Creamy and delicious yet still fresh and light, this celeriac remoulade is the perfect winter salad.

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Fresh, crisp celeriac in a delicious creamy dressing makes the perfect winter salad in a classic French style.

Servings: people

Author: Helen Best-Shaw

Prep Time10

Total Time10

Ingredients

1 Lemon
1 Celeriac / Celery Root - about 800g or the size of a large grapefruit
5 tbsp Mayonnaise
1 tbsp Dijon mustard - smooth
Salt and pepper
Parsley - to garnish

Instructions

First, squeeze the lemon. Roll it under the heel of your hand to break down the fibres, allowing you to extract more of the juice.
1 Lemon
Now prepare the celeriac. Cut into quarters and remove the knotty root end. Peel with a vegetable peeler.
1 Celeriac / Celery Root
Coarsely grate the celeriac in a food processor or cut into fine julienne strips. Do not grate it too fine.
Set aside a tablespoonful of lemon juice for later. Put the rest in a large bowl along with a cupful of cold water. Add the grated celeriac and mix well. This will stop it going brown.
Make the dressing. Put the mayonnaise, Dijon mustard, the reserved lemon juice, pepper and salt into a large bowl. Then stir it all together to make a smooth cream. If necessary, you can thin it with a little water until the dressing is the consistency of pouring cream.
5 tbsp Mayonnaise, 1 tbsp Dijon mustard, Salt and pepper
Drain the celeriac in a sieve, squeezing out the excess moisture. Then pat dry on a clean tea towel or kitchen paper.
Transfer half the celeriac to the dressing bowl. Mix well.
Repeat with the remaining celeriac, mixing to get an even coating.
Finish with a garnish of parsley and a little more pepper to serve.
Parsley

Notes

This celeriac remoulade is best made a few hours before you want to serve.

Leftovers - If you have any left over, you can store it in the fridge for up to 4 days in an airtight container. I don't recommend freezing.

Don't grate the celeriac too fine, because you will end up with mush. You want to retain some bite.

Don't try to mix the celeriac into the remoulade dressing all at once. It makes it harder to get an even coating. It is far easier to add in two or three batches.

Nutritional Information

This recipe is 3 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.