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Hot and tangy celeriac remoulade

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Oct 24
Updated: 28 Oct 24

Creamy, crunchy celeriac remoulade is like the dish coleslaw wants to be when it grows up. Hot sauce and gherkins lend fire and zing. A fantastic side to all sorts of mains, and a great addition to sandwiches or burgers.

Look through more ways to cook with this noble nobbly veg.

Easy
October 2024

Test kitchen approved

Serves 4-6 as a side
Hands-on time 25 min

Look through more ways to cook with this noble nobbly veg.

Nutrition: Per serving (for 6)

Calories: 230kcals
Fat: 22g (1.7g saturated)
Protein: 1.7g
Carbohydrates: 3.5g (2.9g sugars)
Fibre: 3.3g
Salt: 0.5g

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Ingredients

Juice 1 lemon
1 celeriac (about 500g), peeled
Bowl of iced water
8 tbsp mayonnaise
1 garlic clove, crushed
1 tsp dijon mustard
2 tsp cajun seasoning
1-3 tsp hot sauce (depending on how spicy you like it)
6 medium or 2 large pickled gherkins, sliced, plus 2 tbsp of their pickling liquid
10g dill, chopped

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Method

Add the lemon juice to a large bowl. Cut the peeled celeriac into thin matchsticks using a food processor with a grater attachment (or a julienne peeler or sharp knife). As you work, put the cut celeriac pieces in the lemon juice and give them a stir to stop them turning brown.
Bring a large pan of water to the boil and get the bowl of iced water ready. Drain the celeriac (reserving the lemon juice), then add to the boiling water for just 15 seconds. Drain, then transfer immediately to the iced water to halt the cooking process. Leave to cool for 5 minutes, then drain again, squeezing to remove as much liquid as possible.
Whisk together all the remaining ingredients, including the leftover lemon juice, in a large bowl. Season with plenty of salt and pepper, then stir in the drained celeriac.

Recipe from October 2024 Issue

Nutrition

Nutrition: per serving

Calories: 230kcals
Fat: 22g (1.7g saturated)
Protein: 1.7g
Carbohydrates: 3.5g (2.9g sugars)
Fibre: 3.3g
Salt: 0.5g

delicious. tips

Don’t waste it Whizz any leftover dill with olive oil to make a vibrant green dill oil that you can drizzle over soups or salads, or stir into mayo for sandwiches. It will keep in an airtight container in the fridge for a few weeks.