Here’s a classic: my creamy celeriac remoulade! You will sometimes see it under another name though. Some like to call it a French coleslaw. And it is an easy side dish for red meat!
Do you like celery root?
Ever since my childhood I’ve been very fond of celeriac remoulade.
Don’t ask me why but it has a very appealing and deep almost earthy flavor. Grating it even enhances its crunchiness. It’s a very savory salad and a perfect side dish for red meat.
It’s a simple vegetable salad with a creamy mayo dressing. I tried to spice up the salad adding some lemon juice and an extra crunch coming from the sliced pickled gherkins.
Capers would also work! In the end I added some leftover grated carrots and also a handful of sliced radicchio.
Celeriac Remoulade (Celery Root Salad)
Someone asked me about my funny grater on the picture a couple of days ago.
It also appears on my hash browns recipe. Well then, it’s one of my most favorite pieces of kitchen equipment. It is called a ’moulin julienne’ vegetable grater by French household brand Moulinex.
My husband also calls it ’the UFO’. Ha! This little darling is about 10 years old already and still looks brand new! I love it to bits…
Celeriac Remoulade Recipe
My creamy celeriac remoulade, also known as French coleslaw! An easy side dish for red meat. Do you like celery root?
- 1 ½ lbs fresh celeriac (675 g)
- 1 Granny Smith apple
- 4 tbsp mayonnaise
- a handful pickled gherkins or salted capers
- 3 tbsp fresh parsley chopped
- 1 tbsp lemon juice
Peel and rinse the celeriac. Make sure all the dirt and sand is gone. Grate it finely.
Then transfer the grated celeriac to a large salad bowl. Wash the Granny Smith apple, slice it in half and remove the core. Don’t peel the apple. Slice it up finely and add it to the bowl. Also add the freshly chopped parsley. Season with a pinch of pepper and salt.
Stir the salad well. Chop up the pickled gherkins (or salted capers) and add them to the grated celeriac.
- Then add the mayonnaise and the lemon juice.
- Stir all the ingredients well. Then check the seasoning and add freshly ground pepper and a little salt to taste. Add extra lemon juice if you prefer. Stir a last time and put the remoulade in the fridge for another 5 minutes to chill before serving.
Do you like celery root?
This very next recipe deserves a place in the chapter ’how to make celeriac soup as velvety as possible’. Because celeriac loves butter! And so do we all, right.
Soups like these are such a great winter treat. Especially when you serve them for lunch with extra salted butter and sourdough bread on the side!
Celeriac is such a fantastic vegetable but it is highly underrated if you ask me.
I made this soup with the remaining celeriac that I still had left after making my celeriac remoulade above. And I guess that I will also try to make celeriac fries next time.
- 1 lb fresh celeriac (450 g)
- 6 cups vegetable stock (1,5 l)
- 1 small fresh carrot
- 1 small fresh leek
- 1 small onion peeled
- 5,5 oz salted bacon (155 g)
- 5 garlic cloves peeled
- 3,5 oz unsalted butter (100 g)
1) Peel the celeriac, leek and carrot. Chop the vegetables op roughly and rinse it all thoroughly under cold running tap water until all the sand is gone. Then transfer the vegetables and peeled garlic and onion to a blender (in batches if necessary).
2) Pulse well until the vegetables are chopped up very finely.
3) Pour the vegetable stock in a large pan and place it over high heat until boiling. Then add the blended vegetables and butter to the soup. Also season generously with pepper and salt. Boil the vegetables for a few minutes until soft.
4) In the meantime pan fry or grill the bacon until crunchy crisp and chop it up.
5) Then take the pan off the heat and blend or mix the celeriac soup well until it's extremely soft and velvety. Check the seasoning and add extra pepper or salt to taste. Scoop the celeriac soup into bowl. Garnish with the bacon and serve piping hot.