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celeriac_remouladeRenowned for its ugly appearance, celeriac’s beauty is most definitely to be found within! This is my variation of “Celeriac Remoulade”, a classic French salad which can be as simple as grated celeriac mixed with herbs and mayonnaise. We’ve livened it up a little, and made it even tastier – and healthier.

Serves 2
Prep Time: 10 minutes
Cooking time: 30 minutes

Wheat Free, Gluten Free, Vegetarian

You will need:

  • 50ml crème fraiche
  • 1 teaspoon wholegrain mustard
  • Juice of ½ lemon
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon cornichons, roughly chopped
  • 200g celeriac root, peeled and roughly grated
  • 1 small apple, peeled, cored and grated
  • 1 tablespoon flat-leaf parsley, finely chopped


  • In a large bowl, mix the crème fraiche, mustard, lemon juice, capers, and chopped cornichons.
  • Just before serving, add the grated celeriac and apple, and the parsley. Mix well, to blend completely with the sauce.

To Serve:

  • Squeeze of fresh lemon, to taste
  • Freshly ground black pepper, to taste
  • Spoon the salad onto individual serving plates, and top with another squeeze of lemon juice, and pepper. Serve the salad as soon as possible, to prevent discoloration.

Jennifer’s Tip:

Cornichons are small pickled gherkins, usually tangy and crunchy. If you can’t find them, simply use chopped pickled gherkins instead.

Pairs With:

Mains: smokey garlic prawns; creole crab cakes; rare beef salad; Chicken kebab; Chicken with whole spices

Sides: Smashed new potatoes; herbed barley cous cous; garlic roasted sweet potatoes


This salad marries wonderfully with smoked fish – the silkiness of the fish is perfectly balanced with the crunchy bite of the celeriac. For a simple yet delicious lunch, simply top any leftovers with slices of smoked fish, and serve with a handful of baby greens.

For more delicious recipes like this, Jennifer Irvine’s book ‘The Balance Diet’ is available from Amazon.

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