Celery root remoulade

  • Preparation Time15 mins
  • Serves4
  • DifficultyMedium
900g celery root
1 3/4 tsp salt
3 tbsp freshly squeezed lemon juice
240ml good mayonnaise
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp Champagne vinegar or white wine vinegar
Pinch freshly ground black pepper
1) Use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut it into thin matchsticks with a mandoline, or grate in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through for larger shreds.

2) Place the grated celery root in a large bowl, sprinkle with 1 1/2 tsp of the salt and 2 tbsp of the lemon juice and allow to stand at room temperature for about 30 minutes.

3) Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tbsp of lemon juice, the vinegar, the remaining 1/4 tsp of salt, and the pepper.

4) Add enough sauce to the celery root salad to lightly moisten – you may have some sauce left over. Serve cold or at room temperature.

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