Celeriac Remoulade
Celeriac remoulade, with it's creamy, punchy sauce, is often served during the festive season alongside cold meats. This crunchy side dish complements any Boxing Day buffet table.
Servings: 8
Calories: 83kcal
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.
Nutrition
Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 248mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 0.4mg