Céleri Rémoulade

Name: Céleri Rémoulade
Cuisine: French

Déjeuner • France

120

kcal

Protein

Carbs

11g

Fat

Data source: CalorieFrançaise

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À propos de Céleri Rémoulade

Shredded celeriac in mustard mayonnaise

How to Make Céleri Rémoulade (Traditional & Healthy Version)

Prep: 15 min

2 servings

easy

Céleri Rémoulade is a beloved French classic salad that graces tables across France, especially in bistros and at family lunches. This refreshing dish features crisp, julienned celeriac (celery root) tossed in a creamy yet light remoulade sauce, made with Dijon mustard, yogurt, and a touch of lemon juice. Its origins date back to the late 19th century and it remains a staple of Parisian cuisine, prized for its simplicity and versatility. The taste is tangy, subtly sweet, and slightly peppery, making it a perfect starter or light lunch. In France, Céleri Rémoulade is not only appreciated for its flavor but also for its ability to showcase the humble celeriac in a vibrant way. It's commonly found in markets, charcuteries, and as part of a classic "entrée" (starter) in traditional French meals. Its creamy texture and refreshing acidity make it a favorite during spring and summer, though it's enjoyed year-round. Health-conscious diners especially love this lighter version, which swaps mayonnaise for yogurt without sacrificing authenticity or taste.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for One generous lunch portion or entrée-size serving)

1 small (about 300g) Celeriac (celery root) (céleri-rave)
3 tablespoons Plain low-fat yogurt (can use Greek yogurt for creamier texture)
1 tablespoon Dijon mustard (authentic French mustard)
1 tablespoon Lemon juice (freshly squeezed)
1 tablespoon Extra virgin olive oil
1 tablespoon Fresh parsley (chopped) - optional
to taste Salt
to taste Freshly ground black pepper
1 teaspoon Capers (rinsed and chopped) - optional

Instructions

1
Peel the celeriac thoroughly to remove all woody outer layers. Cut into thin slices, then julienne into matchsticks.
5 minutes
A food processor with a grater attachment can speed up this process.
2
Immediately toss the celeriac matchsticks with the lemon juice in a large bowl. This prevents oxidation and keeps the vegetable crisp and white.
2 minutes
Mix well so all pieces are coated with lemon juice.
3
In a separate small bowl, whisk together the yogurt, Dijon mustard, olive oil, salt, and pepper until the sauce is smooth and creamy.
3 minutes
Taste and adjust seasoning if needed.
4
Pour the remoulade sauce over the celeriac and mix thoroughly to coat all the strands evenly.
2 minutes
Gently fold to avoid breaking the celeriac strips.

Why This Dish is Healthy

This healthy Céleri Rémoulade recipe is an excellent choice for calorie-conscious eaters. The use of yogurt instead of traditional mayonnaise reduces saturated fat while maintaining creaminess and flavor. With celeriac as the main ingredient, it's high in fiber and low in carbohydrates, making it suitable for weight management and blood-sugar control. It's also vegetarian and can easily be adapted for vegan or gluten-free diets.

Céleri Rémoulade is low in calories and rich in dietary fiber, thanks to celeriac, which supports digestive health. Celeriac is also a good source of vitamin K, vitamin C, and potassium, contributing to immune support and cardiovascular health. This version uses plain yogurt instead of mayonnaise, significantly reducing fat while boosting protein and calcium. The addition of olive oil provides heart-healthy unsaturated fats, and lemon juice offers antioxidants. Overall, it's a nutrient-dense, satisfying salad.

Pro Tips

💡Tip 1: Always peel celeriac deeply to remove all fibrous roots for the best texture.
💡Tip 2: Toss with lemon juice immediately after cutting to maintain color and freshness.
💡Tip 3: Let the salad chill for at least 30 minutes before serving for optimal flavor.

Storage & Serving

Store Céleri Rémoulade in an airtight container in the refrigerator for up to 2 days. Stir before serving as the sauce may separate slightly. Not recommended for freezing.

Best served: Breakfast or Lunch