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Celery Root and Carrot Remoulade


Prep time:                 15 minutes

Cooking time:               0 minutes

Yields:                                 4 people



1 small celery root
2 tbsp lemon juice
1/2 tsp sea salt
4 medium carrots
1 tbsp poppy seeds
2 tbsp dijon mustard
1 tbsp champagne or wine vinegar
3 tbsp chopped tarragon
2 tsp drained and finely minced capers
2 tbsp shallot, minced
1/3 cup olive oil



Julienne celery root and immediately sprinkle with lemon juice to prevent browning and toss to mix. Julienne carrots and add to bowl. Sprinkle with poppy seeds, toss to mix and set aside.

Whisk together mustard, vinegar, tarragon, capers and shallot in small bowl. Slowly whisk in olive oil to create a emulsion. Season to Taste with white pepper. 

Pour dressing over celery root and carrot, toss to mix well, cover, and refrigerate at least 1 hour or up to three days before serving

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