Best Quick Celeriac Remoulade Recipes

Celeriac Remoulade image

Provided by Nathalie Benezet

Yield Makes 15-20 or serves 4 as a side dish

Number Of Ingredients 13

2 celeriac
juice of 1 lemon
For the remoulade sauce
2 egg yolks
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
120 ml (4 fl oz/. cup) olive oil
sea salt and freshly ground black pepper
To serve
2 teaspoon capers, drained (optional)
2 teaspoons finely chopped flat-leaf parsley (optional)
5 gherkins, drained and finely chopped (optional)
4 teaspoons peanuts, finely chopped

Steps:

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.

Celeriac Remoulade image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 pound/450 g celeriac (1 medium)
1 Granny Smith apple
1 egg yolk
1 teaspoon white wine vinegar
1 tablespoon grainy Dijon mustard
1 cup/250 ml grapeseed oil
Salt and freshly ground black pepper
Lemon juice, to taste
2 teaspoons crushed fennel seed

Steps:

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

Celeriac Remoulade image

Provided by Food Network

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 large celeriac (1 1/2 to 2 pounds without greens), peeled with a knife
1 tablespoon fresh lemon juice
3/4 cup basic mayonnaise
1 tablespoon Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon parsley, chopped finely (optional)

Steps:

Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.