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Carrot and Celeriac Remoulade

Name: Carrot and Celeriac Remoulade
Prep time: 15 min
Total time: 15 min
Ingredients: 300 g carrots (peeled weight); 300 g celeriac (peeled weight); 6 tbsp mayonnaise; 6 tbsp fat free yoghurt; 2 tbsp lemon juice; 2 tbsp wholegrain mustard; 20 g coriander (finely chopped); seasoning (to taste); celery leaves (to garnish)

16 August 2019 by Amanda 29 Comments

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What is Carrot and Celeriac Remoulade?

Carrot and Celeriac Remoulade is a classic French salad which you may have never heard of! At least, I had never heard of it before I moved to France to live.

Although I do like to make salads from scratch, I often bought coleslaw pre packaged in the UK, for convenience. Unfortunately, the coleslaw in France tends to be mostly grated carrot in vinegar, which is not particularly appetising. Remoulade is a name for a mayonnaise based sauce, often flavoured with mustard and herbs. In fact, if you go to a typical French supermarket you would find it difficult to find a mayonnaise without mustard in it. It sounds odd, but there isn't a strong mustard taste and I actually find UK brands tasteless. My favourite brand is Benedicta and luckily I can buy it online and get my fix.

What is celeriac?

If you have never tried this vegetable before it resembles a knobbly white swede but with a lighter texture. It can be quite awkward to peel and it is easier to cut off the knobbly end. As soon as the peeledsurface is exposed to the air it will start to turn brown so it needs to be put in water with lemon juice, if it's to be cooked , or just in lemon juice if it's to be eaten raw.

The celeriac is crunchy, like a carrot, with a subtle celery flavour which goes well with the sweetness of carrots.

How to serve celeriac

In France, it is often served as a puree enriched with cream which is delicious as a vegetable side dish. In fact, it is so popular you can buy frozen puree that you just warm through in a saucepan.

Cook the celeriac in boiling water in small chunks, as it does take some time to become tender. Try mixing cooked potato and celeriac together for a new take on mashed potatoes.

Ingredients for carrot and Celeriac Remoulade

For this recipe you will need equal parts of carrot and celeriac and lemon juice to coat. For this recipe bottled lemon juice is fine if you don't have any fresh lemons.

Although the classic recipe calls for mayonnaise, I have cut the calories in this dish by swapping half of the mayonnaise for fat-free yoghurt, with whole grain mustard as a flavouring. For the herb element I've used coriander, because I prefer it to parsley. Typically, flat leaf parsley or snipped chives are used.

How to make Carrot and Celeriac Remoulade.

I always make this in the food processor and it takes longer to clear up than it does to make it! It's also easily made by hand grating.

Using a medium grater attachment to grate the carrots and then transfer them to a large bowl.

Peel and immediately grate the celeriac then add to the carrots with the lemon juice and stir well.

Add the remaining ingredients and chill until ready to serve.

How to serve Carrot and celeriac Remoulade

Use this recipe as a replacement for coleslaw as a salad side dish. It is often served as part of a charcuterie board, or just with cold meat. It's great in sandwiches too.

Due to the yoghurt in the dressing, I would make sure that this is eaten within a couple of days.

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