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A light blue square plate containing julienned celery root remoulade with finely chopped parsley mixed throughout. The pale, creamy strands are garnished with a fresh parsley sprig, and a silver fork rests alongside the dish.
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Céleri Rémoulade (Celery Root Remoulade)

Crisp, tangy Celery Root Remoulade transforms humble celery root into an elegant French salad with a creamy mustard dressing. This refreshing winter side dish pairs perfectly with rich meals and takes just minutes to prepare.
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 307kcal
Author: Nicole Gaffney

Ingredients

  • 1 cup mayonnaise
  • 2-3 tablespoons Dijon mustard to taste
  • 1 tablespoon fresh lemon juice or more to taste
  • 1 teaspoon white wine vinegar or more to taste
  • ¼ cup heavy cream
  • 1 ¾ teaspoons salt or more to taste
  • freshly cracked black pepper to taste
  • 1 tablespoon finely minced fresh parsley
  • 1 tablespoon finely minced fresh chives
  • ½ lb celery root celeriac, peeled and julienned or grated

Instructions

  1. Whisk together the mayonnaise, Dijon mustard, lemon juice, vinegar, heavy cream, salt and pepper.
  2. Gently fold in the julienned or grated celery root, parsley and chives. Taste, and adjust seasoning as needed, adding more salt, pepper, lemon or mustard to suit your taste.
  3. Cover and refrigerate for 30 minutes to let the flavors meld before serving. If making ahead, leave out the herbs and stir them in right before serving.

Nutrition

Calories: 307kcal | Carbohydrates: 4g | Protein: 1g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1011mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 0.5mg
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