In season: Celeriac Remoulade

In season celeriac remoulade

Have you eaten celeriac before?

I have to admit that it is not the best looking vegetable around, but don’t be put off by it knotted and gnarly looks. Its flavour is well worth giving it a go.

Celeriac assists with maintaining optimal health and weight loss. It is high in Vitamin C and K, potassium, fibre and Vitamin B6.

Celeriac Remoulade


Serves: 4 as a side dish

  • 3 tablespoons mayonnaise
  • 2 Tablespoons Dijon mustard
  • Juice 1/2 a lemon
  • 1 small celeriac
  • Handful of parsley, finely cut
  • salt and pepper to taste


  1. In a large bowl, mix the mayonnaise, mustard and lemon juice and season with salt and pepper. Taste and adjust as necessary.
  2. Peel and quarter the celeriac, then grate it coarsely (I used the grater attachment on my food processor). It will begin to discolour on contact with the air, so add your mayonnaise sauce straight away.
  3. It can be eaten straight away but the flavour will continue to develop if you leave to sit for about 30 minutes before you eat it.

Time Saver Tip

  • It will keep in the fridge for up to 2 days.
  • You can make this ahead of time in preparation for a picnic or BBQ.
  • This recipe also works well with the addition of grated carrot.

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