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Celeriac and apple remoulade recipe

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A classic French side salad that makes the most of mellow and versatile celeriac. Simply use a sharp knife to top and tail the celeriac and remove the thick skin, then mix up your Sunday roast and serve this delicious dish as a seasonal side. See method

Serves 6 as a side
15 mins to prepare
105 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

1 large lemon, juiced
1 celeriac (about 450g), peeled
2 red apples, peeled and cored
100g light mayonnaise
50g 50% less fat crème fraîche
2 tbsp wholegrain mustard
2 tbsp capers
15g fresh dill, leaves picked and finely chopped

Each serving contains

Energy
435kj
105kcal 5%
Fat
7g 10%
Saturates
1g 7%
Sugars
7g 8%
Salt
0.9g 14%

of the reference intake
Carbohydrate 8.7g Protein 5g Fibre 1.1g

Method

Put the lemon juice in a large bowl. Cut the celeriac into fine matchsticks, tossing the pieces in the lemon juice as you go to prevent browning. Repeat with the apples.
Mix in the mayonnaise, crème fraîche, mustard, capers and dill, and season to taste with black pepper. Keep, covered, in the fridge for 2-3 days.

Tip: This salad works wonderfully with fish. Try serving it with hot smoked salmon and crusty bread.

See more Celeriac recipes