Marjorie Taylor, Kendall Smith Franchini

Celeriac and Hazelnut Râpée

Name: Celeriac and Hazelnut Râpée
Cuisine: French
Ingredients: 1 recipe Classic French Vinaigrette, made with white wine vinegar; 1 recipe Classic French Vinaigrette, made with white wine vinegar; 1 medium bulb celeriac/celery root (1¼ pounds / 565 g); 1 medium bulb celeriac/celery root (1¼ pounds / 565 g); Juice of ½ lemon; Fleur de sel and freshly ground black pepper; Fleur de sel and freshly ground black pepper; Large handful fresh flat-leaf parsley leaves; ½ cup (55 g) hazelnuts, toasted (see Toasting Nuts), skinned, and roughly chopped

Preparation info

Serves
4 to 6
as a side

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

Most celeriac râpées in France are made with mayonnaise or crème fraîche. We prefer a slightly lighter dressing, which we make using our Classic French Vinaigrette, adding hazelnuts and chopped fresh parsley for crunch and color.

Ingredients

1 recipe Classic French Vinaigrette, made with white wine vinegar
1 medium bulb celeriac/celery root (1¼

Europe
France
Side dish
Vegan
Gluten-free

Method

Make the vinaigrette in a bowl as directed.

Using a sharp knife, cut off the stem and root ends of the celeriac and peel. Use a mandoline to julienne the whole root or use a sharp knife to cut into rounds ⅛ inch (3 mm) thick. Next, cut each round into matchsticks (the thinner the better).

Place the matchsticks in the bowl with the vinaigrette, add the lemon juice, and toss to co