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Celeriac, Celery and Carrot Remoulade

5.0(218)

When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

by Martha Rose Shulman

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FrenchDinner, Lunch, Vegetables, Appetizer, Side Dish

Servings

Serves 6

Total time

30 min

Calories / serving

165 kcal

Ingredients (13)

serves

1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)celeriac
6 ounces carrots, peeled and grated (about 2 cups)carrot
4 ounces celery, thinly sliced (about 1 1/8 cups)celery
Saltsalt
2 tablespoons chopped chiveschive
2 tablespoons chopped parsleyparsley
1/4 cup crème fraîche
2 tablespoons mayonnaisemayonnaise
2 tablespoons grapeseed oilgrapeseed-oil
1/4 cup Greek yogurtgreek-yogurt
2 tablespoons lemon juicelemon-juice
1 1/2 to 2 tablespoons Dijon mustard, to tastemustard
Freshly ground black pepperpepper

Instructions (2 steps)

01Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
02Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

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Rich recipe — supports nutrition-aware planning.