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Horseradish Celeriac Remoulade

April 12, 2017 By All That I'm Eating 15 Comments

I used to really dislike horseradish, I just didn’t understand why you would want to eat something that makes you pull a face similar to the one you would pull if someone trod on your foot. I had tried it before and had decided to avoid it at all costs from then on; until I ate some by accident in a mini Yorkshire pudding covered with rare roast beef and everything changed. If you’re like me and you’re also on Team Horseradish then you must try this recipe for horseradish celeriac remoulade. If you’re not a fan of the fiery root then just leave the horseradish out; it’ll still be tasty (just not quite the same).

Horseradish Celeriac Remoulade - bird's eye

Ingredients

You will need (for two large portions or four smaller ones):

  • 1 small celeriac
  • 1 tbsp celery salt
  • 4 tbsp mayonnaise
  • Juice 1 lemon
  • 4 spring onions, sliced
  • 1 tbsp horseradish
  • 1 tsp wholegrain mustard
  • 1 tsp dried parsley
  • Pinch pepper

Method

Having a celeriac in the kitchen means you’ll have to attack it at some point and this is best undertaken with a big, sharp knife and plenty of care.

Start by peeling the skin from the celeriac; if it’s a little one the skin should be thinner so this will be quite easy. You’ll need to slice off any awkward knobbly bits from the rest of it.

Slice the celeriac thinly, around a pound coin thickness if you can, then layer up the slices on top of each other and slice these into strips. You ideally want matchstick sized strips of celeriac but if, like me, your patience wears thin then a few thicker bits here and there won’t bother anyone.

Put the celeriac into a bowl and sprinkle over the celery salt. Mix it all together well then leave to one side for around half an hour.

Get a muslin or clean tea towel and put the celeriac in the middle. Gather the edges of the fabric up and then give it a really good squeeze to get as much water out as possible.

Put the dried celeriac into a bowl and add all the other ingredients. Give everything a really good mix before serving.

Horseradish Celeriac Remoulade - close upI served my horseradish remoulade with some steak and it would be delicious with salmon or smoked fish too. It’s amazing how much the texture of the celeriac changes after it’s been squeezed and its sweetness works really well with the horseradish. I prefer dried parsley than fresh in this because it adds an earthy, herby note and the lemon a lovely citrus freshness. Next time life gives you this knobbly root you know what to do with it.

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Filed Under: April, Celeriac, Dinner, Fruit, Herbs, Horseradish & Mustard, Lemon, Onion, Parsley, Quick Recipes, Recipes By Month, Seasons, Spring, Store Cupboard, Vegetables, Vegetarian Tagged With: celeriac, hosreradish, recipe, remoulade

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Comments

  1. angiesrecipes says

    April 13, 2017 at 07:39

    I adore root veggies! Your celery root salad looks very tasty. Did you use fresh horseradish or the jar sauce?

    Reply
    • Caroline Taylor says

      April 13, 2017 at 12:19

      I used some strong horseradish from a jar. Fresh would be amazing if you can get it!

      Reply
  2. Miriam says

    April 13, 2017 at 10:52

    When I was a child, I wasn’t a big fan of horseradish either but I do love it now 🙂 Have a lovley Easter break!

    Reply
  3. Evelyne CulturEatz says

    April 13, 2017 at 14:55

    Well I already love celeriac remoulade, first way I ever prepared it. And I am on Team Horseradish so sounds awesome!

    Reply
  4. Emma | Bake Then Eat says

    April 13, 2017 at 16:12

    You know I haven’t tried horseradish in years, pretty much since I was a kid. I wasn’t too keen, with it being so strong, but I would love to give it another go as I am sure my tastes have changes a lot. This dish looks lovely 😀

    Reply
  5. Juliana says

    April 13, 2017 at 18:17

    I have never cooked with celeriac, but like horseradish in small dose…this is sure a nice side dish Caroline!
    Thanks for the recipe…I hope you are having a great week 🙂

    Reply
  6. heather (delicious not gorgeous) says

    April 13, 2017 at 20:19

    i like horseradish in small doses; otherwise, i’d definitely be scrunching my face up and finding the closest glass of water ? this sounds like a bit of horseradish just to give it flavor though, and there’s mayo and plenty of celeriac to help tone it down. i’m drooling over the idea of this with hot smoked salmon!

    Reply
  7. Ruby & Cake says

    April 14, 2017 at 03:06

    I adore horseradish – when i was a kid I would eat horseradish cream on crackers – loved that firey burn it would give me in the back of my sinus haha so weird. Also used to be so weirded out by celeriacs but now I love them! This is a dish right up my alley 🙂 Yum!!

    Reply
  8. rebecca says

    April 15, 2017 at 02:33

    great recipe can you believe I have never tried it.

    Reply
  9. David says

    April 15, 2017 at 12:28

    Celeriac is one of our favorite veggies, and Mark adores horseradish – this recipe seems like a no-brainer to me! What a great side for roasted lamb at Easter!

    Reply
  10. Tania| My Kitchen Stories says

    April 15, 2017 at 13:09

    I must like pain because I love horseradish. Is such a perfect match for celeriac.

    Reply
  11. Beth says

    April 17, 2017 at 10:55

    I’m not a huge fan of horseradish, but I don’t mind it once in a while. I’d give this recipe a try!

    Reply
  12. grace says

    April 19, 2017 at 15:57

    i’m still on the anti-horseradish train, but i keep trying! other than its presence, everything about this dish sounds great! 🙂

    Reply
  13. Sammie says

    April 22, 2017 at 11:37

    This looks yummy! The older I get, the more I love horseradish!

    Reply

Trackbacks

  1. Christmas Meal Plan - All That I'm Eating says:
    December 2, 2019 at 15:37

    […] 29th – Homemade Sausage Rolls, Leftover Roast Potatoes and Remoulade. I always make sausage rolls at Christmas and I use my Granny’s recipe. I’ll also be using up more of the veg in some sort of remoulade or coleslaw. The ‘dressing’ will be the same as my recipe for horseradish celeriac remoulade. […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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