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Looking for a classy, crunchy slaw-like side dish to perk up the burgers at your next barbecue? This fresh and French celeriac remoulade is cool and crisp and takes minutes to put together. Impress the neighbours, or just try something new.
Juicy ground beef burger patties make the Best Homemade Burgers and will elevate your barbecue status. Can I get an invite??
Celeriac is the fairy tale vegetable. Call it an Ugly Duckling, Cinderella, Frog Prince. It’s gnarly, knobbly and tricky to peel. But once you’ve taken the leap of faith, you will be rewarded by its transformation from lowly root to magnificent meal.
What is celeriac and how to serve it
Are celeriac and celery the same thing? Yes and no. Celeriac is the unlikely root from which tall green celery stems grow. And do they taste alike? Personally, I don’t think so.
While raw celery is fresh and watery, in a thirst quenching way, I find celeriac more robust. It’s nutty and earthy with a hint of anise.
I often serve celeriac remoulade in place of coleslaw. Especially when I’m trying to make an impression or just want to treat myself. It works as a picnic side, or just on a plate with cold deli meats, or cheese, and crusty bread. Simple, light, infinitely elegant.
It is truly astonishing how versatile this unfortunately ugly vegetable is. As well as raw, it can be eaten cooked. It’s flexible enough to fit any diet; low-carb, low cal, dairy-free, gluten-free, vegetarian, or vegan. And is fairly budget-friendly.
Celeriac recipes
Once it’s won the family over, celeriac can be eaten in countless ways! It can be a side act or take centre stage. Here are my top 5 celeriac serving suggestions:
- My very own Creamy Celeriac and Potato Mash with Brown Butter recipe is a satisfying side dish for any roast meat.
- This delicious celeriac and apple remoulade served with fillets of smoked trout makes for a light and healthy lunch.
- A decadent dinner party stunner of whole baked celeriac with walnuts and blue cheese.
- Velvety smooth celeriac soup with pancetta for a comforting winter warmer.
- Vegetarian-friendly celeriac ‘pasta’ salad with pumpkin seeds and pecorino. Or make it vegan without the cheese.
Recipe Tips and Notes
- Celeriac is at its best between September and April; it’s crisper and juicier. Ideal for Indian summer al fresco dining.
- Be warned! This bobbly root makes for an awkward peel. You will need a This is an affiliate link.sharp knife, rather than a peeler, and a steady hand. Try cutting it in quarters first instead of trying to negotiate with the whole thing.
- I use a This is an affiliate link.food processor to grate it. It gives a longer strip and, ultimately, a more satisfyingly crunchy mouthful. If you don’t have one, just use your usual grater.
- FYI, celeriac remoulade is traditionally hand cut into matchsticks…if you have the patience!
- I’ve mentioned before that I’m a staunch believer in quality mayonnaise. I recommend using the best that’s available to you. But if need be, you can pep up whatever you have in the fridge with a splash of white wine vinegar or lemon juice for added zing.
- Apple adds a delicious sweetness to this recipe, so I always include it even though it’s not essential. What’s more, the less adventurous will be more likely to give your remoulade a go.
Storage and leftovers
You can get ahead of your barbecue game by making your celeriac remoulade ahead of time. It’ll keep in an airtight container in the fridge for up to 5 days.
Similar Salad Recipes to Try
- Rainbow Slaw with Lemon Garlic Tahini Dressing
- Festive Red Cabbage Slaw
- Best Keto Cabbage Salad
- Carrot and Cucumber Slaw
Celeriac Remoulade
Equipment
- This is an affiliate link.Knife
- This is an affiliate link.Food processor
Ingredients
- 1/2 head/4 cups celeriac, peeled and grated
- 1 apple, skin on, grated
- 2-3 tbsp parsley, chopped
- 125g/1/2 cup mayonnaise
- 1 tsp This is an affiliate link.Dijon mustard
- 1 tbsp white wine vinegar
- salt and pepper to taste
Instructions
- Peel the celeriac with a sharp knife. Due to the knobby texture, it will be difficult to do with a vegetable peeler. Then grate in long strips using a food processor or a vegetable grater. Grate an apple and combine both in a large mixing bowl.
- Mix the mayonnaise, Dijon mustard and white wine vinegar in a small bowl, then dress the celeriac and apple with it.
- Mix in the chopped parsley and season with salt and pepper to taste.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
