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Celeriac Remoulade

This is a French favourite and makes a fantastic winter salad with it's creamy, mustardy dressing - best served with a fresh chunk of bread. It is made using celeriac, a funny, earthy root vegetable that happens to come in the oddbox every week at the moment!


4 servings


  • 1 celeriac grated

  • 4 heaped tbsp sour cream or creme fraiche

  • crack of black pepper and sea salt

  • 2 tbsp of vinegar (white, malt or rice vinegar)

  • 2 tsp dijon mustard

  • 2 tsp lemon juice (fresh or bottled)

  1. Start by peeling and cleaning the celeriac by removing the hairy roots and any earthy bits.

  2. Grate the celeriac on the side of the grater you would usually thickly grate cheese on.

  3. Place the grated celeriac in a bowl and first add the cream and mix together.

  4. Add the remaining ingredients and give it a good mix. Taste it to see if it is well balanced or needs a little extra of anything.

  5. Serve it with some freshly toasted sourdough bread, avocado and cold or cured meat if you would like.

Enjoy and let us know how you get on with the recipe!


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