Celery Root Remoulade Recipe

by Anne Maxfield on October 3, 2013

Accidental Locavore Celery RootOne of the Accidental Locavore’s favorite salads, not easily found outside of France, is celery root remoulade. It may be that it’s a little difficult to find celery root and it’s definitely not going to rank high in the lists of attractive vegetables (which may be why it’s not easy to find – we like attractive, perfect produce), so when my CSA had celery root last week I snatched it up! Here’s how I made my remoulade.  (Make the dressing first as the celery root will tend to discolor.)

  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon capers (optional)
  • Salt and pepper to taste
  • 2 knobs of celery root, peeled and grated (see below for peeling and grating ideas)

Accidental Locavore Celery Root RemouladeIn a medium bowl, mix together the mayo, mustard, lemon juice and capers. Add the celery root, mix until well coated with the dressing, taste and add salt and pepper as needed. Serve and enjoy!

My verdict: So good, took me right back to Paris! I used the grater disk on my food processor to grate the celery root, but you could use a grater or mandoline. To peel the root, cut off the top and bottom and peel the sides with a very sharp peeler (something I don’t own) or a paring knife. I remember the celeriac remoulade in France having capers, so I tossed some in, that’s up to you. And as always, homemade mayo is easy and makes the dish. If anyone has a recommendation for a really good vegetable peeler, please let me know. I have a drawerful of crappy ones.

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{ 4 comments… read them below or add one }

Anne Maxfield October 14, 2013 at 12:24 pm

OK, Kuhn Rikon peeler on it’s way. Look forward to a peel-off coming soon!

Jeff Parker October 3, 2013 at 6:24 pm

Delicious! Ditto on the Kuhn Rikon peeler. They’re pretty awesome. I usually buy then in a 5-pack. I have then in my knife bag, styling kit, and home. I always take an extra on jobs because when people see what awesome peelers they are, they tend to disappear. 🙂

Anne Maxfield October 3, 2013 at 1:24 pm

I’ll have to give them a try. I actually used a knife for this and for the turnips (recipe next week), but turnips should have been able to be peeled with a peeler, right?

Scott October 3, 2013 at 10:46 am

I like KUHN-RIKON peelers, but eventually you have to buy a new one. I don’t bother with peelers for celery root, btw, just use a knife all over. All the markets in my area have this delicious stuff every day, btw 🙂

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