Celeriac, Celery and Carrot Remoulade

Julia Childs recommended soaking the celeriac in water w some lemon juice for a few hours. That really made a difference..it softens the celeriac & removes bitterness.

For those not fond of celery root toughness, try subbing jicama. Jicama, a bulbous root with rough brown skin, has a fibery quality too, but it's not so tough and certainly not dry. (In fact, it's a blessing in dry regions because its water content can be accessed by those parched with thirst that can dig up a wild jicama root.) And it grates up very nicely. Also it has a lovely crisp mild sweetness that plays splendidly with all the other ingredients. Try this recipe with both apple and jicama.

And yes to avocado oil and plain Greek yogurt (NOT fat-reduced) or plain whole milk yogurt or even cultured sour cream. Maybe even a grated radish or two!

Can you sub avocado oil for grapeseed oil?

I would be careful not to over salt in the first step. Otherwise, delicious and French!

I would take care not to over-salt the grated veggies for the purpose of removing water.

This is an excellent remoulade recipe. I made it for Christmas dinner (minus the 4 oz of celery) and the tanginess was a nice offset to the rest of the dishes. Some of the reviewers didn't care for this recipe because they are not fond of celeriac, so make sure that you like celeriac before committing to the dish. It has a light celery flavor and the texture of a turnip, but a little firmer. I modified the dressing a bit to make it looser (with more oil).

I agree with Patty. The celeriac was difficult to grate and tough and unrewarding to eat. The dressing was cloying. I tried adding a little grated apple, which may have helped only slightly. A waste of time and home grown carrots. I'm really surprised by the rating.

Forgot to comment on first note that I also added a small splash of apple cider vinegar to liven it up a bit.

I made with a few changes based on notes or necessity. I substituted sour cream for creme fraiche, avocado oil for grapeseed oil, lime juice for lemon, and cilantro for parsley. Recipe had a really nice flavor. I made 1.5x amount of dressing based on other comments but found it unnecessary - too much. Do not salt dressing (I usually do) as recipe calls for heavily salted vegetables which I did (I think!) and this landed on nice seasoning level.

Just okay but does keep well. Found the celery root too dry in texture.

Oof, this was not my thing. My celeriac was tough, and I just don’t like the thick dressing. I ate something similar in France when I was 20 and it was bland but the celeriac was edible. I wonder if I would like it better blanched? Did anyone else have this problem of having to work too hard to chew the celeriac?

Good! I aded apple and dried cranberries for some sweetness. Will do it again.

How much salt should I use to wilt the veggies? I almost always add too much - this time, too. Then I have to rinse off the salt, which is both a pain and kind of negates the whole point of salting it in the first place. And it was still too salty for my taste.

Loved this, and it will be going into regular rotation. I subbed labneh for the creme fraiche, since I had some on hand, and omitted the grapeseed oil. I also used a really sharp Dijon, which added a lovely bit of bite in the background.