Celeriac Remoulade

Celeriac is excellent in a raw salad or slaw. You can dice, slice, julienne into matchsticks, or shred according to your preference. For this classic French Bistro style recipe, I like matchstick cuts.

Prep work:

Scrub one celeriac bulb and trim the ends, then peel the skin with a paring knife. Since celeriac is particularly prone to discoloration once you’ve cut it, you’ll want to be prepared: Have a “holding tank” at the ready to buy yourself time– add a splash of lemon juice, vinegar, or other acid to a bowl of water (1-2 tsp. per cup is fine). Simply add your cut pieces to the water as you work, then remove as you prepare your dish.

Remoulade Dressing:

1 Tbsp. each: mayonnaise, and plain yogurt (or sour cream)

1 tsp. each: apple cider vinegar (or lemon juice), and Dijon mustard

1/2 - 1 tsp. honey, optional (to sweeten, if you wish)

Salt and pepper to taste

In a bowl, toss the prepared celeriac matchsticks with dressing.

Variation:

Combine diced or matchstick-cut celeriac with the rough-chopped leaves from the top of a bunch of celery, a handful of chopped, toasted walnuts, and some sliced or diced apple (same size as the celeriac), or a sprinkling of pomegranates. Toss with the Remoulade Dressing above, or another vinaigrette of your choice.

Note: you could also add some chopped celery or lovage to this salad.

Recipe created or adapted by Liz Talley, Urban Graze

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