Naturally delicious real food.

Celeriac remoulade

Celeriac is a great winter vegetable, admitably it is not the most beautiful to look at but what it lacks in appearance it makes up for in taste and ease to cook with. Mashed potatoes can be transformed into something very special by boiling equal parts of peeled, diced potato and celeriac, then adding a little butter, cream and black pepper – a creamy celery tasting mash is created – fabulous!

Remoulade is a salad/side dish which is so popular in Europe that versions of it are to be found in almost every continental supermarket. The key to this dish is balancing acidity with creaminess, my version has a little yoghurt added to make it slightly lighter, a good whole grain mustard and lots of fresh herbs.


Celeriac remoulade

Serves 6

  • 1 medium celeriac approx 450g when cut up
  • juice of 1 lemon
  • 3 tbsp mayonaise
  • 3 tbsp soya Alpro natural yoghurt or other natural yoghurt.
  • 2 tbsp good grainy mustard
  • 75g basil/parsley/dill mixed
  • salt and pepper to taste



Firstly the celeriac needs to be thinly sliced, a mandolin is great for this, if you use one watch your fingers! Then place the slices on top of each other and slice into matchstick size strips. Put in a bowl and pour over the juice of the lemon to stop it browning.

Finely chop the herbs and mix together with the other ingredients to make the dressing. Add the celeriac matchsticks to the dressing, season with a good pinch of salt to taste, stir and serve –  best on the same day.

I served my salad with some lovely ripe heirloom tomatoes and a slice of toasted sour doughbread – delicious! For variations on this recipe you could grate in an apple or pear. Or add capers and chopped gherkins.

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.