Celeriac, Celery and Carrot Remoulade
Published February 12, 2015
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium celeriac, about ¾ pound without stalks, peeled and grated (about 4 cups)
6 ounces carrots, peeled and grated (about 2 cups)
4 ounces celery, thinly sliced (about 1 ⅛ cups)
Salt
2 tablespoons chopped chives
2 tablespoons chopped parsley
¼ cup crème fraîche
2 tablespoons mayonnaise
2 tablespoons grapeseed oil
¼ cup Greek yogurt
2 tablespoons lemon juice
1 ½ to 2 tablespoons Dijon mustard, to taste
Freshly ground black pepper
Nutritional analysis per serving (6 servings)
16 grams carbs; 9 milligrams cholesterol; 171 calories; 2 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 495 milligrams sodium; 3 grams protein; 5 grams sugar
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
- 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.
- 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.
Advance preparation: Will keep for 4 to 5 days in the refrigerator.
Private Notes
Comments
Added grated apple for a little sweetness, and some roasted hazelnuts for crunch. Would make again.
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.
I didn't have creme fraiche, so I used some rich whole milk yogurt. I also used less lemon and substituted tarragon vinegar. Delicious!
I was a bit skeptical of the direction in Step 1 to salt generously. I get that the salt is to draw out the celeriac’s water so it doesn’t water down the dressing, but salting even modestly made this way too salty. Also, The dressing is quite lovely but you want to go light on the mustard.
When I was a kid, my father loved restaurants and one I always ordered this if we went to a fancy French bistro in NYC. (yes, fancy and bistro is a contradiction, but not in NYC) When I saw it at a butcher shop in Paris while shopping with a French friend I was so excited to find it. She laughed... to her it's school cafeteria food. Regardles, I love it!
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!!