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!)
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.