Celeriac Remoulade is often served at Christmas alongside cold meats such as gammon, turkey or beef. Remoulade works well as a crunchy side dish to a Boxing Day buffet, as part of your festive celebrations, or in leftover sandwiches. Celeriac has many uses in the kitchen, and in its raw state, this creamy, punchy sauce complements the earthy notes of this root vegetable, which is the sole star of the show.
Origins of remoulade
Remoulade originated in France, evolving over time it now has a number of variations across Europe and the United States, particularly where it often includes tabasco sauce or cayenne pepper to bring extra spice to the dish. Scandinavian countries also developed their own version often incorporating turmeric or curry powder to give it a distinct yellow colour.
What does celeriac remoulade go well with?
To add a creamy palate cleansing crunch to your plate, celeriac remoulade serves well alongside dishes such as:
- Smoked fish – mackerel or salmon
- Cold meats – any roasts at Christmas
- Grilled chicken
- Roasted root vegetables
Other celeriac recipes
If you are looking for other Celeriac recipes to use up the remaining half from this recipe, then check out the other blog posts below:
Don’t be put off by its gnarly exterior. Once peeled, and those ugly root tendrils are discarded, you’ll find the beautiful white and nutty interior of this tasty root veg.
Tips for growing Celeriac
Celeriac is a slow burner, taking at least 6 months from germination in March to harvest from September. But once you have sown indoors in March, and planted out in May/June, this vegetable requires little attention and doesn’t need a lot of space. Not only that, you’ll be able to harvest from September to March the following year. It does, however, require a good amount of water – particularly in dry weather, it will need watering twice weekly.
Top varieties include: Giant Prague; Brilliant; and Monarch.
The celeriac remoulade will keep to up to 3-4 days in the fridge in a sealed container. Therefore, you can prepare the dish a couple of days before the Boxing Day spread.
One variation to the sauce, which brings a more Scandi feel, is to add 1/4 tsp each of curry powder and turmeric. Bringing a ‘golden’ bowl to the table.
Yes! If you are looking of ways to use the other half of the celeriac, try out my celeriac soup with garlic croutons.
Celeriac Remoulade
Ingredients
- 1/2 lemon zest and juice
- 25 g creme fraiche
- 65 g mayonnaise
- 1 tsp dijon mustard
- 1 tsp horseradish sauce
- 1/2 celeriac
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp fresh parsley finely chopped
Instructions
- In a medium sized bowl, mix together all the ingredients except the celeriac, seasoning and chopped parsley. Set aside.
- You need to finely cut the celeriac into thin matchsticks, roughly 5cm in length. If you prefer, you can always use the coarsest side of a grater. But traditionally, this dish is made with batons of celeriac.
- Mix the celeriac into the bowl with the dressing, making sure the sauce coats all of the celeriac – using your hands is often the quickest way to do this.
- Season well with salt and pepper.
- Place the remoulade in the fridge until ready to serve, this should be for at least 30 minutes to allow the flavours to develop. Sprinkle with the freshly chopped parsley just before serving.
Notes
- The celeriac remoulade will keep in the fridge in for 3-4 days in a sealed container. Therefore, you can prep in advance if planning to eat this alongside your Boxing Day spread.
- If you are looking of ways to use the other half of the celeriac, try out my celeriac soup with garlic croutons.
