Celeriac and apple remoulade recipe
A classic French side salad that makes the most of mellow and versatile celeriac. Simply use a sharp knife to top and tail the celeriac and remove the thick skin, then mix up your Sunday roast and serve this delicious dish as a seasonal side.
See method- Serves 6 as a side
- 15 mins to prepare
- 105 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 large lemon, juiced
- 1 celeriac (about 450g), peeled
- 2 red apples, peeled and cored
- 100g light mayonnaise
- 50g 50% less fat crème fraîche
- 2 tbsp wholegrain mustard
- 2 tbsp capers
- 15g fresh dill, leaves picked and finely chopped
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Shop ingredientsEach serving contains
- Energy
- 435kJ 105.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.7gProtein 5.0gFibre 1.1g
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- Put the lemon juice in a large bowl. Cut the celeriac into fine matchsticks, tossing the pieces in the lemon juice as you go to prevent browning. Repeat with the apples.
- Mix in the mayonnaise, crème fraîche, mustard, capers and dill, and season to taste with black pepper. Keep, covered, in the fridge for 2-3 days.
- Tip: This salad works wonderfully with fish. Try serving it with hot smoked salmon and crusty bread.
- See more Celeriac recipes
