21 December 2017

Celery Root Remoulade - Céleri-Rave Rémoulade - A French Classic

Celery Root Remoulade - Céleri Rémoulade - the French classic that makes a silk purse out of a sow's ear / www.delightfulrepast.com

Celery Root Remoulade, Céleri-Rave Rémoulade, is the French classic that makes a silk purse out of a sow's ear. When I first posted about it more than six years ago, one commenter called it "an adventurous coleslaw," but it's much more sophisticated than that!

Could this refreshing winter salad be the "something different" on your menu this month?

Celery root, also called celeriac, is a very unattractive fall and winter root vegetable that can be prepared many ways. If you haven't tried it, it's probably because you've been put off by its appearance.

It is perhaps the ugliest vegetable you'll ever see, sort of like a hairy turnip with tumors. After all the ugliness is trimmed away, you're left with about three-quarters, even two-thirds, the weight you started with.

You can cook celery root, but this raw salad that is a French bistro classic is my favorite. Celery root remoulade is something I first made years ago after seeing Julia Child* make it on television.

Of course, I made up my own recipe to suit myself; and here it is. It can be tricky to follow a recipe when celery roots come in such a wide range of sizes. Just adjust the dressing amounts to the weight of the celery root.

To make enough to serve two people, look for one that is about 3/4 pound. After all the strange bits are trimmed away, it will probably be down to 1/2 pound, just right for two people.

If you've been passing over celery root just because of its appearance, as I did for so long (I feel so shallow!), quickly pop one or two in a bag next shopping trip. After you taste this, you might even decide that celery roots, like baby hippos, are so ugly they're cute!

PS I just learned that ThermoWorks Electronic Gift Certificates are now available and are the easiest and fastest way to give the gift of ThermoWorks (the famous Thermapen and all kinds of thermometers and timers).

Celery Root Remoulade - Céleri Rémoulade - the French classic that makes a silk purse out of a sow's ear / www.delightfulrepast.com
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Celery Root Remoulade


(Serves 2)

3/4 pound (12 ounces/340 grams) celery root
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice, divided
3 tablespoons mayonnaise
1 1/2 teaspoons sweet pickle relish or finely minced sweet pickle
1 teaspoon capers, rinsed and drained, chopped
1 teaspoon Dijon mustard
1/8 teaspoon coarsely ground black pepper
Garnish: minced fresh parsley or julienned green apple

1 Cut off the leaves and root end, then scrub. Trim, peel and halve lengthwise the celery root. Cut each half lengthwise into 2 or more pieces, whatever will fit into the feed tube of your food processor. With shredding disk in place, coarsely shred the celery root. In 1-quart bowl, toss the shredded celery root with salt and 1 tablespoon of the lemon juice. Cover and set aside to soften for 30 to 60 minutes.


Note: Though the shreds should be no bigger than a matchstick, they should not be too fine. Coarsely shredded.

2 In small bowl, stir together 1/2 tablespoon lemon juice and remaining ingredients. Stir the dressing into the celery root and mix well. Taste and adjust the seasoning. Cover and refrigerate for 2 hours or up to 2 days.


Note: Though some people say it's not good the next day, I haven't found that to be the case.

3 Spoon each serving into a small bowl or on a small leaf of butter lettuce on a plate. Garnish.

* See Vegetable Quiche post for one of my Julia Child stories. And, speaking of Julia, she favored white pepper and would not have liked the black specks of pepper in my remoulade! But I love my coarsely ground black pepper and put it in and on everything.


Updated and edited from my archives, Celery Root Remoulade.

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40 comments:

Thomas "Sully" Sullivan said...

“Adventurous coleslaw,” “a hairy turnip with tumors,” “cute baby hippo” – what’s not to love? This thing is so maverick, I have to like it on sheer principle (you are what you eat). Though, I think I may have tried it somewhere, and the phantom memory I have is of something that tasted like skunk cabbage. Gonna give it another shot…or maybe just shoot it!

Jean | DelightfulRepast.com said...

Nope, Sully, nothing like "skunk cabbage" - trust me, you will like the flavor and texture of this! Give it another shot!

Angie Schneider said...

I love celery root, but usually in soups and stews. This is another great way to enjoy this winter veggie. Thanks, Jean, for sharing this beautiful recipe.

Jean | DelightfulRepast.com said...

Thank you, Angie. I think you're going to like it raw!

Madonna/aka/Ms Lemon of Make Mine Lemon said...

I will try the raw salad. I tried soup with not much luck. I am sure it was somehow my fault. I love that you give ounces instead of one large celery root. By the time it is trimmed up it is hard to tell if my measurements were off. And, besides that it was very expensive like endive. I understand in France both are inexpensive so I don't understand why it is expensive here in the States. I feel determined

Louca por porcelana said...

After searching the meaning of celeriac root,I discovered I love it!It is an usual salad here with apple and tomatoes.Your recipe looks good and pretty!Merry Christmas,Jean!

Jean | DelightfulRepast.com said...

Thank you so much, Madonna. I'm glad you find my weights and measures helpful. If you make this, do let me know how it turned out for you.

Jean | DelightfulRepast.com said...

Maristella, how interesting! I can't imagine it with tomatoes, but I'll have to try it sometime!

Margie said...

I like coleslaw so I'd give this a try. I cracked up at your less than flattering description of the celery root. Now I'm off to see if it's really as ugly as it sounds! Happy Holidays, Jean!

Jean | DelightfulRepast.com said...

Thanks, Margie. And do let me know if you think I was too harsh! Have a wonderful 2018!

Phil in the Kitchen said...

After eating bucketfuls of this in France over many years, this has become one of my absolutely unavoidable dishes that I tend to force on people whenever possible. It's an unending mystery to me why people avoid this poor, neglected vegetable. If I'm feeling really virtuous or just too heavy, then I sometimes make a version with low fat, strained yoghurt instead of mayo. Have an excellent Christmas.

Mrs Shoes said...

It certainly looks pretty in that glass. I'm with you & JC - black pepper all the way!

Jean | DelightfulRepast.com said...

Phil, thanks. I knew it was neglected here in the US, but same for the UK then? Too bad, because it really is wonderful. I never feel too virtuous or heavy for mayonnaise!

Jean | DelightfulRepast.com said...

Thanks, Mrs Shoes. The glass is nice for a dainty portion, but I eat huge portions of it!

Fran @ Gday Souffle said...

When I was a culinary student in France, we used to make dishes out of celeriac frequently, but usually the cooked version, i.e. celeriac puree. However, your raw version looks refreshing- I must go back to Paris and introduce the chefs there with your recipe!

Jean | DelightfulRepast.com said...

Sure, Fran, I'm happy to give you a reason to go back to Paris! :D Like a few other vegetables I can think of, they're good cooked but even better raw.

Pauline Wiles said...

Thank you for the translation to celeriac - I knew it under that name. I'm not sure I've ever eaten it, though. If I have, it was probably as a soup.

Jean | DelightfulRepast.com said...

Pauline, soup is good, but THIS is better!

ellen b said...

Something new to me but it looks good.

Jean | DelightfulRepast.com said...

Thanks, Ellen. I hope people will be tempted to try it!

Gerlinde de Broekert said...

I love the taste of celeriac root and use it in different recipes, from soup to salad. Your salad looks wonderful. Merry Christmas to you !

Mildred said...

Stopping by to wish you a very Merry Christmas, Jean.

roughterrain crane said...

Your blog is stunning. Wishing you a happy Christmas.

Jean | DelightfulRepast.com said...

Thank you, Gerlinde! And have a fabulous 2018!

Jean | DelightfulRepast.com said...

Mildred, thank you. And I hope you and John have a wonderful 2018.

Jean | DelightfulRepast.com said...

Thank you, roughterrain. Hope you'll visit again soon.

kitty@ Kitty's Kozy Kitchen said...

Your celery root remoulade sounds so interesting, Jean. I'm with you on liking flecks of black pepper! Merry Christmas to you!!

Jean | DelightfulRepast.com said...

Thanks, Kitty. It would be a fun thing for you to make with Cissy and Caiden!

Jenny Woolf said...

That looks very nice. I'll try this. I simply love celeriac soup. I admit it's an ugly veg but it has the most divine taste!

Jean | DelightfulRepast.com said...

Thanks, Jenny! Let me know how you like it!

Cocoa and Lavender said...

I adore celery root but have never tried this. Yours looks to be the best I have seen - I have to assume you use a lot less dressing! I will try this over the holidays buy tonight and tomorrow are already covered... maybe New Year's Eve? Merry Christmas to you both! David

Jean | DelightfulRepast.com said...

Thank you so much, David. True, I don't like things drowning in dressing! Do let me know how it turns out for you. All the best to you and yours.

Karen (Back Road Journal) said...

One of my favorite salads but you have certainly presented more elegantly than I've had in the past. :) Hope you had a wonderful Christmas.

Jean | DelightfulRepast.com said...

Thank you, Karen! Glad you liked the presentation! My mother was always into presentation, so as a kid I was always amazed when I went to friends' houses and saw Tupperware bowls and ketchup bottles on the table. (Not that there's anything wrong with that!)

JakiJellz said...

Looks wonderful! #TriumphantTales

Jean | DelightfulRepast.com said...

Thanks, Jaki! It really IS!

April J Harris said...

Happy New Year, Jean! I'm a real fan of celery root, but I've not had the courage to use it myself yet. This recipe will definitely change all that. I can't wait to give your lovely remoulade a try. It looks really fresh and tasty. Sharing, including on the Hearth and Soul Facebook page. Thank you for being a part of the Hearth and Soul Link Party! Hope to see you at the first party of the year tomorrow!

Jean | DelightfulRepast.com said...

April, thank you! I hope you'll try this soon, and DO let me know how it turned out for you. See you tomorrow at the H&S link party!

Judee Algazi said...

I will be pinning this recipe for the fall as I always receive celeriac from my CSA farm and just keep looking at the ugly vegetable sitting on my counter until it goes bad! Now I will have a recipe to try that looks good! thanks

Jean | DelightfulRepast.com said...

Judee, thank you so much. I'm really glad that ugly thing will not go bad next time around! :D I think you'll like this a lot. Do let me know when you make it!

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