Celeriac Remoulade

I’ve not often cooked with celeriac – it must be prejudice on my part over the poor celeriac’s gnarled facade , which is utterly silly as its actually really delicious. However, I had to look past the knobbly cover when a large celeriac appeared in this week’s veg box.

Some brain storming came up with an easy bread and this divine remoulade, which is an everyday staple in France – kind of like a mustardy slaw made with the fine crunchy celeriac, perfect as a side with a sandwich. It is traditionally made with mayo and cream, but works equally well with dairy/egg-free options. A scatter of finely chopped parsley makes the perfect finishing touch.

Celeriac Remoulade (nut-free, sesame-free, vegetarian and vegan, can be dairy-free and egg-free) warning: contains mustard


  • 1/2 a celeriac, chopped into as fine match-sticks as possible
  • Juice of 1/2 a lemon
  • 2 tbsp mayo/egg-free mayo
  • 1 tbsp cream/soya cream or yogurt
  • 1 tbsp Dijon mustard
  • Seasoning
  • Sprinkle of poppy seeds (optional)
  • Finely chopped parsley to garnish

– Toss the celeriac matchsticks in the lemon juice and then leave to soften slightly.
– Mix together the mayo, cream/yogurt and mustard.
– Mix in with the celeriac. Taste and season to own taste.
– Sprinkle with poppy seeds and if possible, parsley.
– Eat within a few hours.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

4 thoughts on “Celeriac Remoulade

  1. I’ve heard of celeriac once or twice before but seeing your post I think I’m definitely going to try it especially since it has mustard – that strong taste warms the cockles in Winter!

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