Apple and Celeriac Remoulade

October  4, 2022
0 Ratings
  • Serves 4
Author Notes

I hate Celery....but have just fallen in love with Celeriac. This weekend, I made everything Celeriac - celeriac mash with red wine poached pears and venison, celeriac soup with bacon,carrots and onions (using the leftover mash) and this warming, fresh salad of Celeriac and Apple! I love it. I served it with toasted french bread a la baguette slices and salt-baked sardines —Kitchen Butterfly

What You'll Need
  • 1 lemon, halved and juiced
  • Salt and pepper to taste
  • 1/2 a celeriac (about 200g)
  • 2 sweet, crunchy eating apples
  • 6 teaspoons mayonnaise
  • 2 teaspoons creme fraiche
  • 2 teaspoons wholegrain mustard
  • to serve: slices of toasted, buttered baguette and fresh or tinned sardines
  • Lemon slices to garnish
  • 1 - 2 tablespoons finely chopped fresh herbs - parsley, dill or coriander
  1. Put lemon juice in a bowl and add a pinch of salt to it. Stir to dissolve.
  2. Peel the celeriac with a vegetable peeler or a knife. Do the same for the apples.
  3. Wash and then slice both the celeriac and apples into thin slices. Cut each slice into matchsticks and toss in the lemon juice
  4. Combine the mayonnaise, cream fraiche and mustard and add to the celeriac-apple mix.
  5. Check seasoning and adjust if necessary.
  6. Serve right away if you like or leave to 'bloom' in the refrigerator for a few hours. Sprinkle on herbs just before serving.
  7. Accompany with smoked fish (sardines or mackerel go well) and slices of toasted & buttered baguette.

See what other Food52ers are saying.

  • barr
  • AntoniaJames
  • Kitchen Butterfly
    Kitchen Butterfly
  • luvcookbooks
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

6 Reviews

barr January 7, 2011
I will try this too. I love remoulade and celeriac!
AntoniaJames January 20, 2010
I made this over the weekend . . . I prepared the celeriac as suggested in a quaint little -- it really is tiny -- book published in 1959 called "French Cookery," which my mother gave me, from her collection, right before my wedding. You blanch the celeriac, then toss it with cider vinegar immediately, while still hot. I tossed both the apple and the celeriac. I made a big batch (2 celery roots and a large Fuji apple), and have eaten a bit on each of the last three days. Scrumptious!! It tastes much better the day after, though the dressing becomes a bit thinner, as often happens. If serving this to company, I'd add more creme fraiche right before serving. I have a bit left today, which I plan to eat with some smoked herring, and a cup of leftover red lentil/pumpkin soup (recipe is here on Food52), for lunch! This one is a keeper, to be sure.
Kitchen B. January 8, 2011
Thanks AJ, .....I like the tip of infusing it with some vinegary flavour, and probably helping to keep it crisp. I still love it, a year on!
Kitchen B. November 20, 2009
Hope you enjoy has become my favourite way to have Celeriac. Let me know how it goes
AntoniaJames November 19, 2009
I'm making this tonight! Thank you so much for sharing it.
luvcookbooks November 11, 2009
my, this sounds delicious and doable, will add to my recipes and try when I have time and a celeriac