Remoulade is a sauce invented in France that is usually aioli- or mayonnaise-based. In this recipe from Alice Hart’s “Vegetarian” cookbook, the sauce is made lighter by use of vegan yogurt. We had half of a celery root left in our refrigerator from our Simmered Chicken and Vegetables recipe that we’d prepared a week earlier, and this was a tasty way to use it up! We served this simple recipe alongside our Egg and New Potato Salad.
Celery Root Remoulade
We served this as a side dish; it's light, with a tangy dressing that's great for a late summer or early fall evening. It takes less than 15 minutes from start to finish. Enjoy!
Prep Time10 mins
Cook Time5 mins
Servings: 2
Calories: 260kcal
Ingredients
- 1/2 celery root
- 1/2 lemon juice
- 1 egg yolk
- 1 tsp whole grain mustard
- 1/4 cup extra-virgin olive oil
- 1 heaped tbsp plain unsweetened vegan yogurt
- 2 tsp chives or green onion finely chopped
- 1 tbsp capers
- 2 purple cabbage or red endive leaves to serve
Instructions
- Cut the celery root into narrow matchsticks. Place the cut sticks into a bowl filled with water and lemon juice; this will keep the celery root from browning while you work.
- Make the dressing: use a food processor to blend the egg yolk with a pinch of Kosher salt, the mustard, and 1 tablespoon of lemon juice. Add the olive oil slowly, drop by drop and then in a thin, steady stream. When the mixture is thick and all of the oil has been added, stir in the yogurt and chives. Add the capers and freshly ground black pepper (to taste).
- Blanch the celery root in a pot of boiling water for 30 seconds and then pour cold water over it. Drain thoroughly and pat dry with paper towel before tossing with the dressing in a large bowl.
- Serve scoops of dressed celery root on a large cabbage or red endive leaf. Enjoy!
Notes
We used unsweetened plain plant-based yogurt in this version of the recipe from Alice Hart’s “Vegetarian” cookbook. We served this alongside our Egg and New Potato Salad.
