Celeriac Remoulade with Dill
Celeriac Remoulade features julienned or grated celeriac (celery root) tossed in a creamy mustard dressing with fresh dill.
Servings: 4
Calories: 167kcal
Ingredients
- 1 medium-large celeriac (roughly 1 ½ lbs or 700g)
- 4 tablespoons mayonnaise (80g)
- 1 tablespoon whole-grain mustard
- 2 teaspoons dijon mustard
- 2 teaspoons finely chopped fresh dill plus more for serving
- kosher salt
- freshly ground black pepper
Instructions
- To prepare celeriac, first rinse and scrub off any dirt.
- Then slice off the top and bottom of the root. Standing it on one flat side, use your knife to slice around the root, trimming off the skin.
- Next, you can either grate the celeriac or slice it into matchsticks. To grate, chop it into pieces that you can feed into your food processor, and use the shredder attachment. Or, grate it using a handheld grater. To slice into matchsticks, cut into thin planks, then cut each plank into matchsticks. Either way, cut out any brown spots that you may find in the celeriac.
- Now prepare the remoulade by whisking together the mayonnaise and both mustards.
- Taste and season with salt and pepper. Stir in fresh dill.
- Toss celeriac with the remoulade and let sit for 10 minutes before serving.
- Garnish with additional dill, if desired.
Notes
If you have a smaller celeriac, or end up cutting out quite a bit of it in the trimming process, don’t use all the dressing to start. Toss with half, and see how much more you need to add. Avoid having your celeriac swimming in dressing.
Nutrition
Calories: 167kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 320mg | Potassium: 500mg | Fiber: 3g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg
