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Celeriac Remoulade
My creamy celeriac remoulade, also known as French coleslaw! An easy side dish for red meat. Do you like celery root?
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 4 people
Calories per serving 152 kcal
Ingredients
- 1 ½ lbs fresh celeriac (675 g)
- 1 Granny Smith apple
- 4 tbsp mayonnaise
- a handful pickled gherkins or salted capers
- 3 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- pepper
- salt
Instructions
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Peel and rinse the celeriac. Make sure all the dirt and sand is gone. Grate it finely.
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Then transfer the grated celeriac to a large salad bowl. Wash the Granny Smith apple, slice it in half and remove the core. Don’t peel the apple. Slice it up finely and add it to the bowl. Also add the freshly chopped parsley. Season with a pinch of pepper and salt.
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Stir the salad well. Chop up the pickled gherkins (or salted capers) and add them to the grated celeriac.
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Then add the mayonnaise and the lemon juice.
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Stir all the ingredients well. Then check the seasoning and add freshly ground pepper and a little salt to taste. Add extra lemon juice if you prefer. Stir a last time and put the remoulade in the fridge for another 5 minutes to chill before serving.