Martinka's Kitchen

Post treatment & cancer prevention Recipes

Quick celeriac and carrot remoulade

celeriac and carrot remoulade topped with chopped parsley arranged in a white bowl

Is there celeriac sitting in your fridge and you’re still not sure what to do with it?
Try my quick aromatic celeriac and carrot remoulade recipe!

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Gluten-free, Vegetarian, Dairy-free, Lactose-Free, Soy-free

I’ve eaten lots, and I mean LOTS of coleslaw during my chemo. Almost too much, if that’s even possible. No wonder I started experimenting with new and different flavours as soon as my chemo ended and my stomach got settled. So I came up with this super easy and quick to make celeriac and carrot remoulade. It’s made with some very healthy and crunchy root vegetables and is based on a classic French dish called ‘celeri remoulade’.

What is remoulade?

Remoulade is a chilled, mayonnaise-based sauce, very similar to tartar sauce. It can be flavoured with any combination of different herbs, spices and pickles. So you can be pretty creative with it. My version of remoulade uses some capers, black pepper and lemon.

I avoid making mayonnaise from scratch for a simple reason: it wouldn’t be pasteurised. So I always use the best quality shop-bought and preferably organic mayonnaise I can find.

what does celeriac and carrot remoulade go with?

It’s a versatile, little side dish that very well complements any oily fish, like salmon or mackerel and goes equally well with a slow-baked or steamed chicken or turkey.

Celeriac and parsley make this salad incredibly aromatic, and carrots together with radishes add more crunchiness and extra health benefits.

Be ready for a bit of chopping but trust me, the end result is worth it. Or you can use a food processor, of course.

To make this recipe a bit easier, I mixed everything thoroughly in a bowl instead of preparing the remoulade separately and adding it to the salad afterwards. This saves some washing up as well.

Quick tip: If you’re still going through your chemo, I would recommend you to wait until it’s finished and only then try this recipe. Your stomach needs to be stronger to handle all the aromatics in this salad.

celeriac remoulade topped with chopped parsley arranged in a white bowl

Quick celeriac and carrot remoulade

A versatile, little side dish that complements very well any slow-baked oily fish, like salmon or mackerel, and goes equally well with a slow-baked or steamed chicken or turkey.  
Recommended:
when the chemo treatments have ended
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Prep Time 15 mins
Servings 1 portion

Ingredients
  

  • 1 small wedge of celeriac peeled
  • 5 radishes
  • 1 carrot peeled, (preferably organic)
  • 1/4 lemon
  • 1 tsp extra virgin olive oil
  • 1 tsp organic mayonnaise
  • 6-7 capers
  • a bunch of fresh parsley
  • pinch of salt & pepper

Instructions
 

  • Wash all the vegetables and parsly thoroughly.
    carrot, celeriac, radishes, parsley, lemon, capers and olive oil arranged on a white wooden table
  • Slice the radishes into small, 1-2mm thin pieces.
    Slice the carrot and celeriac into equally thin slices and chop them thinly. Chop the capers and parsley thinly as well.
    shredded carrots and celeriac, chopped radishes and finely chopped capers on a white round plate
  • Transfer all chopped vegetables into a bowl and season with the salt and pepper.
    chopped remoulade ingredients in a white bowl
  • Squeeze the lemon over the mixture and add the oil and mayo.
    Mix everything together and top with a bit of chopped parsley.
    celeriac remoulade topped with chopped parsley arranged in a white bowl
Keyword aromatic, easy, fresh, gluten-free, nutritious, quick, tasty