Celeriac, Celery and Carrot Remoulade
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
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 doubled the dressing recipe. And took the suggestion of adding a little grated apple for sweetness. Was short on chives so added some finely chopped scallions.
delicious! made a double batch - leftovers held up well in the fridge for close to a week.
I always tenderize celeriac (small matchsticks using a mouli grater) before incorporating in a salad. Classic method is to mix with lemon juice and salt and let sit for about an hour. Easier method is to blanch matchsticks in boiling water for about a minute, drain and rinse with cold water. I do the same even if using the lemon salt method. Spread matchsticks on large kitchen towels. Cover with additional towels and roll up jelly roll style. Squeeze hard over sink until all water is extracted. Tender, dry and dressing ready
As a French national, this definitely brought taste memories. I upped the yogurt and mayo and put a dash of regular cream. I skipped the celery as I don't recall that from any I had at home. Also skipped the grape seed oil, but I love lemon juice so went heavy on that.
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