Celeriac remoulade

When you’re sick of cabbage, but not sick of coleslaw.

Obviously using home made mayonnaise is best, but if you can’t be arsed, fair enough really.


  • 1 celeriac, cut into thin matchsticks/julienne
  • equal parts mayonnaise & crème fraîche – approx. 3-4 tbsps each
  • freshly squeezed juice from ½ lemon
  • 1 tbsp wholegrain mustard
  • 1 tbsp dijon mustard
  • small handful of gherkins, finely chopped
  • small bunch dill, finely chopped
  • salt & pepper to taste


  1. Place cut celeriac in a large bowl.

2. Mix remaining ingredients in a large measuring cup or small bowl, setting aside some of the dill. Taste, and adjust the seasoning as required.

3. Pour dressing over celeriac & toss together.

4. Chill 1 hour before serving.

Can be served as a side dish, on top of your favourite burger (bean or otherwise), or as a starter/hors d’oeuvre by dropping a small amount of the remoulade into a small endive/chicory leaf & topping with a small rosette of thinly sliced parma harm, prosciutto or speck.

Leave a Reply

Your email address will not be published. Required fields are marked *