A far greater alternative to coleslaw in my opinion and a great way to use up the knobbly, bobbly celeriac in winter.
Of all the finest delicacies in France, this is still one of my favourite things that France has to offer for sentimental reasons. It is possible to pick up a tub of celeriac remoulade in any French supermarket – as common as seeing stacks of baguettes as you enter. For me celeriac remoulade symbolises picnics, hikes, bike rides, camping trips, and impromptu roadside snacks. A tub of celeriac remoulade, a freshly baked tradition and an Orangina (or more likely, a bottle of Côtes du Rhône) is my go-to picnic lunch and a real highlight of living in France for me
Celeriac Remoulade
Course: SideCuisine: FrenchDifficulty: Easy4
servings30
minutes40
minutesServe with baguette and charcuterie, as an alternative to coleslaw or with smoked salmon on rye bread.
Ingredients
1 lemon, juice of
1 small celeriac
4 tbsp mayonaise
2 tbsp Dijon mustard
2 tbsp crème fraîche
4 tbsp chopped herbs such as parsley or chives
Sea salt and freshly cracked black pepper to season
Directions
- Tip the lemon juice into a bowl. Peel and thinly slice the celeriac, then cut the slices into matchsticks and add to the lemon juice. Mix to combine – this will stop the celeriac from discolouring whilst also tenderising it.
- Add the remaining ingredients and mix well. Taste for seasoning and add salt and pepper accordingly. Best served after having rest for half an hour or more to allow the flavours to mellow.
- Serve with baguette and charcuterie, as an alternative to coleslaw or with smoked salmon on rye bread.
