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Celeriac Remoulade

Diet.Chef's picture
  Water 4 Cup (64 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Celeriac 3⁄4 Pound (1 In Number)
  Shredded cabbage 4 Cup (64 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Tarragon flavored white wine vinegar 3 Tablespoon
  Safflower oil 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Dried whole tarragon 1 Teaspoon

Combine water and 1/4 cup lemon juice in a large bowl, set mixture aside.
Peel celetiac thoroughly, cutting away any pitted areas.
Shred celeriac in a food processor or by hand.
Immediately place celeriac in lemon juice mixture to prevent discoloration.
Drain celeriac, and return to bowl; add cabbage and carrot.
Combine vinegar, oil, and salt in a small bowl, stirring well with a wire whisk.
Pour over celeriac mixture, tossing well.
Cover and marinate at room temperature for up to 3 hours, stirring occasionally.
Combine mayonnaise and mustard; add to celeriac mixture, tossing to coat.
Stir in minced parsley and tarragon

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 197

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 1124.9 mg46.9%

Total Carbohydrates 87 g28.8%

Dietary Fiber 17.9 g71.7%

Sugars 22.3 g

Protein 17 g34%

Vitamin A 315.8% Vitamin C 341.4%

Calcium 40.9% Iron 47.3%

*Based on a 2000 Calorie diet


Celeriac Remoulade Recipe