Celeriac, Celery and Carrot Remoulade

By Martha Rose Shulman

Celeriac, Celery and Carrot Remoulade
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(217)
Comments
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When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

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Ingredients

Yield:Serves 6
  • 1medium celeriac, about ¾ pound without stalks, peeled and grated (about 4 cups)
  • 6ounces carrots, peeled and grated (about 2 cups)
  • 4ounces celery, thinly sliced (about 1⅛ cups)
  • Salt
  • 2tablespoons chopped chives
  • 2tablespoons chopped parsley
  • ¼cup crème fraîche
  • 2tablespoons mayonnaise
  • 2tablespoons grapeseed oil
  • ¼cup Greek yogurt
  • 2tablespoons lemon juice
  • 1½ to 2tablespoons Dijon mustard, to taste
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

165 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 481 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.

  2. Step 2

    Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

Tip
  • Advance preparation: Will keep for 4 to 5 days in the refrigerator.

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Ratings

5 out of 5
217 user ratings
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Comments

James

Added grated apple for a little sweetness, and some roasted hazelnuts for crunch. Would make again.

Karen M

I didn't have creme fraiche, so I used some rich whole milk yogurt. I also used less lemon and substituted tarragon vinegar. Delicious!

cooked 12/2024

Julia Childs recommended soaking the celeriac in water w some lemon juice for a few hours. That really made a difference..it softens the celeriac & removes bitterness.

Frosty

perfect companion to smoked meat. We call it Not-a-slaw. Celeriac root was soaked with some vinegar overnight. Didnt bother to squeeze water out after chopping. Used food processor to chop. They came out a bit finer than the pic, but we actually didn't mind that!! Adding an apple was a winner. Since I forgot to add celery to the groceries list, we had to skip celery this time but we didn't miss a beat. Overall a wonderful recipe. Thank you!!

Caitlin

delicious! used creme fraiche entirely, no mayo or yogurt.

cmgc

delicious! made a double batch - leftovers held up well in the fridge for close to a week.

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