CELERIAC – my new favourite vegetable

CELERIAC – my new favourite vegetable

A while ago now during a family gathering, we were treated to a wonderful buffet.  One dish immediately caught my attention.  A tangy, creamy side dish with a light crunch and  subtle hint of Dijon. It was love at first bite.  What is this, I asked?  The response… rémoulade de céleri-rave…from a local catering service.  English translation…celery root salad.

Once we returned home I immediately went to our local market in search of this new-to-me vegetable.  Celery root or celeriac (sounds more like a medical condition doesn’t it?) has been right in front of my eyes all along.  A rather ugly little vegetable similar in look to a turnip but with a very knobbly surface.  I’ll take two, please.

The salad recipe should be easy to duplicate…mayonnaise for sure, lemon juice, and definitely Dijon mustard. A pinch of sugar to balance the lemon and lots of salt and pepper to round out the vinaigrette.  I added chopped carrots the second time for even more nutrition and colour.

When cut the celeriac tends to darken so I tossed the chopped bits in half the lemon juice while preparing the rest.  It was all I could do from eating the whole lot, diving in with forkful after forkful.  And if you happen to have any leftovers, it’s just as tasty and crunchy the second day…maybe even more so.

I can now even offer you this delicious salad recipe in vegan form with my new mayo recipe (link here JESSE’S VEGAN MAYONNAISE).

Other than it’s apparent verstility, the celery root is a fall vegetable so I can now add one more item to my eat seasonally and eat locally plan.

Here’s my salad recipe. Now  I can’t wait to fit it into more celeriac dishes for you.  Thanks a bunch for dropping by my little galley.

Celeriac Carrot Salad

Servings 6 servings
Calories 200kcal
Author www.seasaltgalleykat.com


  • food processor or hand grater


  • 2 Small Celery root Each was about the size of a softball, peeled and grated
  • 2 Carrots Chopped into matchsticks or grated
  • 1 Lemon
  • 6 Tbsp Mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Pinch Sugar
  • Salt and pepper to taste
  • 2 Tsp Carraway seeds (optional)


  • Add celery root and carrots to a bowl and stir in juice of half the lemon.  This will keep the celery root from darkening while you make the dressing
  • Whisk together mayonnaise, mustard, sugar and remaining lemon juice.
  • Add the dressing to the carrot and celery and season well with salt and pepper

Galley Kat Notes:

A food processor would be helpful for preparing the veggies in this recipe but to keep it ‘minimal galley simple’, a good sharp knife or hand grater is all you really need.


Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 347mg | Potassium: 739mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3405IU | Vitamin C: 28.1mg | Calcium: 105mg | Iron: 1.7mg

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