Celeriac remoulade

A traditional and favourite dish; try with a mixture of herbs with tarragon or dill – delicious!

Celeriac remoulade


Serves 2-4

2 cups grated or thin sticks of celeriac,
1 Tbsp lemon juice
1 Tbsp Dijon mustard
75ml canola oil
2 Tbsp white vinegar
pinch salt
freshly ground black pepper, to taste
½ cup chopped herbs, e.g. chives, tarragon, parsley, dill


Place celeriac into a bowl and sprinkle the lemon juice over. Toss gently.
Place mustard, oil, vinegar, salt, and pepper into a screw top jar and shake well.
Pour over the celeriac and toss gently.
Serve sprinkled with herbs.

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