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Celeriac and apple remoulade recipe

Celeriac and apple remoulade recipe

99 ratings

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


  • 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

  • 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


  1. 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.

  2. 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

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