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Celery Root Remoulade: An Unexpected Culinary Delight

I still remember the first time I encountered celery root, or celeriac. It was at a bustling farmer’s market in Paris, a gnarly, unassuming orb nestled amongst vibrant carrots and leafy greens. Intrigued, I bought one, completely unsure what to do with it. After some experimentation, I stumbled upon the magic of transforming this “ugly duckling” vegetable into a bright, flavorful remoulade – a revelation that has stuck with me ever since. Its subtle celery flavor, coupled with the tangy dressing, makes it a side dish that’s both refreshing and surprisingly elegant.

Recipe Overview

Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 4
Yield: Approximately 4 cups
Dietary Type: Vegetarian

Ingredients

1 celery root, scrubbed and trimmed (aka celeriac)
1 1/2 teaspoons salt
1 lemon, juice of
1/4 cup Dijon mustard
2 tablespoons boiling water
2 tablespoons olive oil (or a milder oil if you prefer)
2 tablespoons white vinegar
1/4 teaspoon salt
1/3 cup low-fat mayonnaise
3 tablespoons fresh parsley, chopped

Equipment Needed

Large bowl
Food processor (or grater)
Medium saucepan
Medium bowl (for double boiler)
Whisk
Fine strainer

Instructions

In a large bowl, combine 1 1/2 teaspoons of salt and the juice of one lemon. This lemony brine will prevent browning and begin to tenderize the celery root.
Working quickly to prevent oxidation, peel and quarter the celery root. The easiest way to peel it is to trim the top and bottom to create flat surfaces, then carefully slice off the skin with a knife, following the curve of the root.
Using a food processor fitted with a shredding disk, shred the celery root. Alternatively, you can use a box grater. It’s best to work in batches if using a smaller food processor.
Immediately combine the shredded celery root with the lemon juice and salt mixture in the large bowl, tossing to coat well. This is a crucial step to prevent discoloration and allow the celery root to begin softening. Let it sit for about 20 minutes. During this time, the lemon juice will tenderize the celery root and keep it from browning as you prepare the dressing.
While the celery root sits, prepare the dressing. Bring about a cup of water to a boil in a medium saucepan. Then, reduce the heat to low and set a medium bowl over the pot, creating a double boiler. Make sure the bowl isn’t touching the water.
Add the 1/4 cup of Dijon mustard and 2 tablespoons of boiling water to the bowl set over the simmering water. Whisk until thoroughly combined, creating a smooth base for the remoulade.
Slowly drizzle in the 2 tablespoons of olive oil into the mustard mixture, whisking constantly. It’s important to add the oil gradually and whisk vigorously to emulsify the dressing, preventing it from separating or “breaking.”
Dribble in the 2 tablespoons of white vinegar into the mustard mixture, continuing to whisk constantly. Add the 1/4 teaspoon of salt. The vinegar adds a crucial tang that balances the richness of the mayonnaise later.
Remove the dressing from the heat and let it cool slightly. Cooling it prevents the heat from cooking the mayonnaise in the next step.
While the dressing cools, rinse the shredded celery root in a fine strainer under cold water. This removes excess salt and lemon juice.
Squeeze out any excess moisture from the rinsed celery root. Return the squeezed-out celery root to the now-dry large bowl. Removing the extra moisture prevents a watery remoulade.
Toss the celery root with the cooled dressing until well coated, ensuring every strand is covered in the flavorful emulsion.
Gently fold in the 1/3 cup of low-fat mayonnaise. Be gentle to maintain the texture of the celery root and prevent the mayonnaise from separating.
Stir in the 3 tablespoons of chopped fresh parsley. This adds a fresh, herbaceous note that brightens the entire dish.
The Celery Root Remoulade is now ready to serve! This dish keeps well in the refrigerator for 2-3 days, and the flavors meld and deepen as it sits. The celery root also becomes more tender over time.

Expert Tips & Tricks

Shredding Consistency: For a more refined texture, consider using a mandoline to create uniformly thin matchsticks of celery root.
Dressing Emulsification: To ensure a stable emulsion, warm the bowl before whisking in the oil.
Flavor Boost: A pinch of cayenne pepper or a dash of hot sauce can add a subtle kick.
Make-Ahead Magic: The remoulade can be made a day in advance, allowing the flavors to meld beautifully. Just add the parsley right before serving to keep it fresh.
Fixing a Broken Dressing: If the dressing appears separated or “broken” during the whisking process, try adding a teaspoon of ice water while whisking vigorously. This can help re-emulsify the mixture.

Serving & Storage Suggestions

Celery Root Remoulade is incredibly versatile. Serve it as a side dish alongside grilled fish, roasted chicken, or hearty sandwiches. It’s also a wonderful addition to a charcuterie board.

For storage, keep the remoulade in an airtight container in the refrigerator. It will keep for 2-3 days, becoming more flavorful as it sits. It’s not recommended to freeze the remoulade, as the mayonnaise may separate upon thawing. The remoulade should always be stored in the refrigerator and not left at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	65.1 kcal	N/A
Calories from Fat	61 kcal	94%
Total Fat	6.8 g	10%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	1023.2 mg	42%
Total Carbohydrate	1.1 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.4 g	1%
Protein	0.1 g	0%

Variations & Substitutions

Vegan Remoulade: Substitute the mayonnaise with a vegan alternative, such as avocado mayo or cashew cream.
Spicy Remoulade: Add a pinch of cayenne pepper, a dash of your favorite hot sauce, or a finely minced jalapeño to the dressing.
Herbaceous Remoulade: Experiment with different fresh herbs, such as dill, chives, or tarragon, in addition to or instead of parsley.
Apple Cider Vinegar: For a slightly sweeter tang, substitute the white vinegar with apple cider vinegar.
Horseradish Remoulade: Add a teaspoon or two of prepared horseradish for a zesty kick.

FAQs (Frequently Asked Questions)

Q: Can I use regular mayonnaise instead of low-fat?
A: Absolutely! Full-fat mayonnaise will result in a richer, creamier remoulade.

Q: Is there a substitute for Dijon mustard?
A: While Dijon mustard provides a distinct flavor, you can substitute it with yellow mustard or even a grainy mustard for a different texture.

Q: How can I prevent the celery root from browning?
A: The lemon juice is crucial for preventing browning. Make sure to toss the shredded celery root with the lemon juice immediately after shredding.

Q: Can I make this ahead of time?
A: Yes, in fact, it’s best made a few hours ahead or even a day in advance to allow the flavors to meld.

Q: My remoulade is too watery. What did I do wrong?
A: Ensure you squeeze out as much excess moisture as possible from the shredded celery root after rinsing.

Final Thoughts

Celery Root Remoulade is a testament to the transformative power of simple ingredients and thoughtful preparation. Don’t let the humble appearance of celeriac deter you; this dish is a vibrant and flavorful delight that will surprise and impress. I encourage you to try this recipe, experiment with your own variations, and share your feedback. Pair it with a crisp glass of white wine or a refreshing iced tea for the perfect complement. Bon appétit!

Celery Root Remoulade Recipe