Carrot Celeriac Remoulade Recipes

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CELERIAC, CELERY AND CARROT REMOULADE



Celeriac, Celery and Carrot Remoulade image

When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 13

1 medium celeriac, about 3/4 pound without stalks, peeled and grated (about 4 cups)
6 ounces carrots, peeled and grated (about 2 cups)
4 ounces celery, thinly sliced (about 1 1/8 cups)
Salt
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 cup crème fraîche
2 tablespoons mayonnaise
2 tablespoons grapeseed oil
1/4 cup Greek yogurt
2 tablespoons lemon juice
1 1/2 to 2 tablespoons Dijon mustard, to taste
Freshly ground black pepper

Steps:

  • Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
  • Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams

CELERIAC & CARROT REMOULADE



Celeriac & carrot remoulade image

This full-of-flavour side dish is ready in a flash, and a great way of getting one of your five-a-day

Provided by Good Food team

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 5

1 celeriac , shredded
1 large carrot , grated
small bunch dill , chopped
6 tbsp light mayonnaise
juice ½ lemon

Steps:

  • Put the vegetables in a large bowl with the dill. Mix the mayo and lemon juice and season well, before mixing thoroughly into the veg. Will keep covered in the fridge for up to 3 days.

Nutrition Facts : Calories 75 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.63 milligram of sodium

CARROT & CELERIAC REMOULADE



Carrot & Celeriac Remoulade image

Per serving: 90 calories, 5.3g fat, 0.7g saturates, 8.0g sugars, 1.1g salt. For more carrot recipes visit www.britishcarrots.co.uk

Provided by mustardcomms

Time 10m

Yield Serves 6

Number Of Ingredients 7

450g/1lb carrots, peeled
350g/12oz celeriac, peeled
juice 1 lemon
90ml/6tbsp reduced fat mayonnaise
45ml/3 tbsp Dijon mustard
45ml/3 tbsp chopped fresh parsley (optional)
salt and freshly ground black pepper

Steps:

  • Coarsely grate the carrots and celeriac. Place in a bowl, add the lemon juice and stir well.
  • Mix together the mayonnaise, mustard and parsley, then fold into the grated vegetables until well mixed. Season with plenty of ground black pepper and serve chilled.

CELERIAC RéMOULADE



Celeriac Rémoulade image

Provided by Mark Bittman

Categories     quick, condiments

Time 20m

Yield At least 4 servings

Number Of Ingredients 8

1 big or 2 small celeriacs
1 egg
2 teaspoons Dijon mustard, or more to taste
Salt and freshly ground black pepper
1 tablespoon sherry vinegar, white wine vinegar, or freshly squeezed lemon juice, or more to taste
1/2 cup olive oil
1/2 cup neutral oil, like grape seed or corn
Chopped parsley for garnish

Steps:

  • This is the hard part: trim the celeriac. You must be fearless and ruthless, but conservative. Cut off the top of the less squiggly end, and then cut down along the sides, following the contour of the root and taking as little of the flesh as possible. You will find much of the bottom part comes off more easily than you'd imagine. When you're nearly done, use a paring knife to trim out as much of the brown skin as you can - but don't worry if you leave a few bits. Julienne by hand (you're a better man than I, if you do!) or with the grating disk of a food processor, which will take no time at all. Sprinkle with a little salt and put into a serving bowl.
  • To make the mayonnaise in the food processor: Put the egg, mustard, salt, pepper and acid in a food processor (preferably with a small bowl) and turn on the machine. While it's running, add the oil in a slow, steady stream. (Most food processors have a hole in the feed tube for this purpose; you can just dump all the oil in the feed tube. Amazing.)
  • To make the mayonnaise by hand: Put the egg, mustard, salt, pepper and acid in a medium bowl. Beat together with a wire whisk or a fork. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You'll notice when a thick emulsion forms, then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
  • Taste and adjust the seasoning. For this dish, the mayonnaise should be a little thin, so add a tablespoon or 2 of water, again with the machine running or whisking by hand. Use immediately or refrigerate for about a week.
  • Combine the julienned celeriac with enough mayonnaise to bind; you won't use the whole cup. Stir in some parsley and garnish with a little more. Serve.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 215 milligrams, Sugar 3 grams, TransFat 0 grams

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