celeriac remoulade

celery remoulade by the james kitchen
celeriac remoulade, a photo by the james kitchen on Flickr.


Maybe a little old-fashioned, dowdy or too root vegetable-y for some, celeriac remoulade is a wonderful salad and is easily relieved of the usual mayonnaise overload. I actually prefer this lighter version with yoghurt and just a little sour cream & mayo. You could even substitute these meagre 2 tablespoons if you are freaking out worried but you might need to rename this French classic. Celeriac (the celery root) has a savoury taste, it is milder than celery and even slightly sweet and the mayonnaise of the classic recipe complements its smooth- and sweetness. I like the contrast of the fresh and sharp mustard & yoghurt dressing which makes this salad a perfect side dish to almost anything though I particularly like it with game-birds.

We had this incarnation (forgive the pun) of celeriac remoulade with hot smoked duck breast & a rather fabulous lentil salad for a party in December and I thought the combination was a true winner though initially I was a little worried about the lack of glamour. Anyway, to glam up the colour scheme a little crimson was added by a bowl of Preisselbeersauce (a tart, earthy & fruity sauce made from Preisselbeeren = lingonberries, in Germany traditionally served with game and baked Camembert or in Sweden company to the famous Köttbullar) and there was really no need to worry, the fresh savouryness of the celeriac salad brought it all together.

Celeriac remoulade – Célérie rémoulade (just a little bit more légèr)
for six to eight

One medium celeriac (Sellerieknolle)
juice of 1 lemon
2 heaped tablespoons of coarse Dijon mustard
2 heaped tablespoons of regular Dijon mustard
2 tablespoons of homemade or organic mayonnaise (substitute crème fraîche if you want even more légèreté)
2 tablespoons sour cream
1½-2 cups of yoghurt (1.5% or 3%, whatever you have got)
salt & pepper
2 handfuls of flat leaf parsley, chopped

Peel the outer skin of the celeriac and cut the white bulb into fine (but not too thin)  matchsticks. I use a food processor or a japanese mandoline for this, if you like the precision workout hone your knife skills. Mix the shredded celeriac immediately with lemon juice to preserve the wonderful ivory colour. Make a dressing from the other ingredients but save a little parsley for decoration. Check the seasoning and leave to rest for an hour. Finally sprinkle with the remaining parsley before you serve it.


Auf deutsch:

für 6-8 Personen als Beilage

1 mittelgroße Sellerieknolle
Saft einer Zitrone
2 gehäufte EL Dijonsenf
2 gehäufte EL grober Dijonsenf
2 EL gute Mayonnaise, hausgemacht oder Bio (durch Crème fraîche oder Sauerrahm ersetzen wenn man auf Mayonnaise ganz verzichten möchte)
2 EL saure Sahne
1½ – 2 Tassen (ca. 500g) Joghurt (1,5% oder 3%)
Salz & Pfeffer
2 Handvoll glatte Petersilie, gehackt bzw. gewiegt

Vom Sellerie die äußere Haut abschälen und die Knolle in nicht zu dünne Stifte schneiden (entweder mit der Küchenmaschine oder einer japanischen Mandoline oder klassisch mit dem Messer). Sie sollten ungefähr so dick und lang sein wie Streichhölzer. Sofort mit Zitronensaft übergießen um die schöne weiße Farbe zu erhalten. Aus den anderen Zutaten ein Dressing herstellen, dabei etwas gehackte Petersilie zurückbehalten. Mit Salz und Pfeffer abschmecken und den Selleriesalat am besten eine Stunde durchziehen lassen. Vor dem Servieren mit Petersilie bestreuen.



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