Believe it or not, one of the most common ways to use celeriac is in a remoulade (aka sauce made with mayonnaise). We know this root veggie isn’t exactly…inviting, but trust us, celeriac is well worth the dirt!
Also, celeriac is super low in carbs about 9.2 grams per serving.
1 celeriac root
7 tablespoons mayonnaise
3 tablespoons mustard, preferably Dijon
2 tablespoons of lemon juice (1 lemon)
1/8 teaspoon of salt
1/8 teaspoon of pepper
While we’re normally more on team scrub than team peel, this is definitely a peel scenario. In fact, it may be easiest to use a knife and slice off the tough outer layer. Peel and grate the celeriac.Whip the mayonnaise, mustard, lemon juice, salt and pepper together. Stir celeriac into the sauce until evenly coated. Serve topped with pea greens.
Serve celeriac remoulade on chicken, meat, or seafood or any veggie for that matter – heck, the Brits eat it on toast! Then top with pea greens. You can refrigerate for a couple days.