Celeriac, Celery and Carrot Remoulade Recipe

Name: Celeriac, Celery and Carrot Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups); 6 ounces carrots, peeled and grated (about 2 cups); 4 ounces celery, thinly sliced (about 1 1/8 cups); Salt; 2 tablespoons chopped chives; 2 tablespoons chopped parsley; 1/4 cup creme fraiche; 2 tablespoons mayonnaise; 2 tablespoons grapeseed oil; 1/4 cup Greek yogurt; 2 tablespoons lemon juice; 1 1/2 to 2 tablespoons Dijon mustard, to taste; Freshly ground black pepper

Servings: persons

1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
6 ounces carrots, peeled and grated (about 2 cups)
4 ounces celery, thinly sliced (about 1 1/8 cups)
Salt
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 cup creme fraiche
2 tablespoons mayonnaise
2 tablespoons grapeseed oil
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 1/2 to 2 tablespoons Dijon mustard, to taste
Freshly ground black pepper

1
Place celeriac, carrots and celery in a bowl or colander and salt generously.
2
Toss and leave for 30 minutes.
3
Taking mixture up by the handful, squeeze out excess water and transfer to a bowl.
4
Add chives and parsley and toss together.
5
Whisk together creme fraiche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard.
6
Season to taste with salt and pepper.
7
Add to the vegetables and toss together.
8
Serve right away or for even better results, refrigerate for an hour or so before serving.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups), 6 ounces carrots, peeled and grated (about 2 cups), 4 ounces celery, thinly sliced (about 1 1/8 cups), Salt, and more.

Yes, Celeriac, Celery and Carrot Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Celeriac, Celery and Carrot Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions