Celeriac Remoulade

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This beautiful vegetable is gaining in popularity and becoming more widely available when it comes into season in the autumn. Its flavour is similar to the hard core of celery. Buy celeriac when it is roughly the size of a tennis ball; bigger ones tend to be too fibrous.


  • 3 or 4 small celeriac
  • juice of 1 lemon
  • 300 ml/10 fl oz/1ΒΌ cups remoulade mayonnaise


    Peel and grate the celeriac. Toss well in the lemon juice, then add to the mayonnaise. This creates a delicious nutty-tasting salad. Serve on a bed of radicchio.