Tangy, creamy, tasty and fresh. I adore this recipe for Vegan Celeriac Remoulade & I know that once you try it, you will too! At this time of year I crave something zippy. There are fresh greens just coming, but the weather is still cold and it STILL isn’t asparagus season.
Which is why, once you make this vegan version of the French Bistro classic, you’ll wonder why you were ever eating any other kind of salad!
Celeriac Remoulade is also super versatile. You can serve it as a canape in little lettuce or chicory leaves, you can serve it as a starter in the classic French way, or use it as a condiment on a burger or with some vegan bangers.
One of the reasons I love it so much is that you can make it ahead & have it sitting in the fridge, ready to serve up on a sandwich, or to liven up your lunch or dinner. One celeriac seems to last us (a household of two) around 3-4 days. Make more if you have hoards of hungry mouths!
But what is a celeriac and how do you eat it?? Well, as the name suggests, Celeriac is a relative of celery, it’s a root vegetable, so brilliant for using up over the winter and early spring months. Obviously you can still eat it through out the year, but it is really very useful to have as part of your repertoire of winter root veggies. It loves a long slow cook, braised, or cut thinly and baked, but it is equally delicious raw, grated into salad such as with this recipe.
The easiest way to prepare celeriac is to cut off all the knobbly roots (it does look like a weird creature from out of space has ended up in you fridge!) then peel & chop. For this salad then use the coarse edge of your grater- or do as I do & use the grater on your food processor.
This recipe calls for vegan mayo.. I like to make my own mayo, (using this simple recipe!) but there are some fab vegan ones available in the supermarkets now.
Make a batch. Eat with everything. Let us know if this Vegan Celeriac Remoulade is now your favourite salad too!
A super easy vegan version of the classic French Remoulade recipe.
- 1 celeriac chopped into as fine match-sticks as possible. (Or grated with a mandolin or in a food processor)
- Juice of one lemon
- 5-6 Tbsp vegan Mayonnaise
- 3 Tbsp dijon mustard
- 2 Tbsp olive oil
- 3-4 Tbsp parsley finely chopped
- Salt to taste
-
Mix the all the ingredients except for the celeriac together to combine.
-
Mix in the celeriac. Mix well to coat all the strands of the vegetable. This will soften it somewhat.
-
Taste and add extra salt, lemon or mustard as desired.
You can also use this recipe to make a carrot or beetroot remoulade! They are just as delicious!
Vegan Tahini Buckwheat Pancakes with White Chocolate Sauce