Paleo Salad Recipes Collection Celeriac Remoulade Recipe 

Our celeriac remoulade recipe wanders off the traditional track a little bit, not enormously, but just enough to make it suitable for those following a paleo diet. It is very zingy and works really well when teamed with our meatball recipe - add them hot or cold, either way you're on to a winner!

Traditionally a remoulade recipe uses Dijon mustard, but we use wholegrain mustard instead - the only time you'll see anything whole grain used in this paleo kitchen! 

Céleri rémoulade is the French name for this dish, where it is found on the menus of many a street cafe. If you've never tried celeriac before, give this a try, it tastes great, and is quite an unusual way to eat it (unless you're French, of course!)

remoulade recipe celeriac recipe paleo salad recipe

Celeriac Remoulade Recipe - Nutritional Info

Celeriac is a bit of a peculiar vegetable that can be a little bit scary at first glance. It has an unusual celery like flavour, but without the overpoweringness that celery has. It is fantastic mashed, we use it in our cottage pie recipe in place of white potatoes.

Celeriac is great for bone strength as it contains a good quantity of vitamin K, along with Vitamins B6 and C, as well as Magnesium, Potassium, Manganese and Phosphorus.

Celeriac Remoulade Recipe - Ingredients - serves 3 - 4

  • 1/2 large celeriac, cut into thin slices, or grate it if you prefer smaller, thinner pieces.
  • juice of 1 lemon
  • 1 clove of garlic, crushed
  • 1 heaped tsp wholegrain mustard
  • 3 tbsps mayonnaise
  • salt and pepper to taste
  • 1 tbsp chopped parsley - optional

Instructions

  1. Juice the lemon and pour the juice into a medium sized bowl.
  2. Peel the celeriac and then cut into thin slices. Cut these into long, thin strips.
  3. As soon as your strips of celeriac are ready, toss them in the lemon juice to prevent them from browning.
  4. Put the mustard and crushed garlic into the bowl with the celeriac and thoroughly fold through.
  5. Add the mayonnaise (I'm afraid we use the bought stuff as I'm not yet brave enough to try making my own just yet) and stir through.
  6. Season to taste, cover, and leave in the fridge for 30 minutes for the lemon juice and mustard acids to get to work softening up the celeriac.
  7. Stir through the fresh chopped parsley, if you are using it, just before serving.
  8. Serve with a mushroom quiche or with cold meat balls - or both!

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