A workers' cooperative growing food on London's edge in the Lea Valley

Celeriac Remoulade

A traditional French dish and a winter salad that strikes the right balance between slight acidity and creaminess.


1 medium celeriac (5-700g)

Juice of half a lemon

4 tbsp mayonnaise (or vegan mayo)

2 tbsp Dijon mustard

2tbsp chopped parsley

2 tbsp double cream or crème fraîche (or soya alternative)

Salt and pepper for seasoning


Peel then shred a medium-sized celeriac.

The shreds should not be too fine, nor should they be thicker than a matchstick.

Toss them immediately in the lemon juice.

Mix together mayonnaise, Dijon mustard, double cream and parsley.

Season with salt and pepper, then fold into the shredded celeriac.

Set aside for 30 minutes before serving.

Categories:  celeriac, Recipes, celery

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