Céleri rémoulade (remoulade style celeriac root) a health-benefits packed winter salad.


This vegetable does look ugly and smells strong, but I love this recipe. In fact, if I wasn’t too lazy to wash my electric grater, I would have it more often. This dish is super easy, super fast and super healthy. For once, I am offering a recipe that I have modified from the original. Basically, if you want the authentic remoulade recipe, just put mayonnaise instead of the sauce I am offering below, et voilà. A perfect post holiday vitamin packed dinner meal. You may chose to serve it with a couple of hardboiled eggs or a few slices of turkey ham, to get a bit more protein.

If you are more on the gourmet side, I encourage you to have a few slices of San Daniele ham, and a piece of country bread with butter… just saying…

First, don’t be put off by the look of it, and don’t think about how painful peeling this weirdo root will be. I have a trick, just read through… (gling gling harp music and glitter…)

Serve 2 – 3:

  • 1 pound of celeriac roots
  • 2 tbsp French mustard
  • 4 tbsp EVOO
  • a pinch of salt


  1. With a very sharp knife, cut the skin of each root about 1/5 inch thick, using a board to help you (one hand holding the root firmly against the board, the second hand maneuvering the knife around the root from top to bottom, like you would skin a pineapple) wpid-wp-1424367822949.jpeg
  2. Grate your skinned roots preferably using an electric grater, as it is quite tough fleshwpid-wp-1424367832206.jpeg
  3. The sauce: in a bowl, whisk together the mustard, olive oil and salt wpid-wp-1424367836728.jpeg
  4. In a large salad bowl, mix well the sauce and the grated celeriac until all the celeriac is covered with the sauce. Serve cold or at room temperature.

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