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Celery Root and Apple Remoulade

Tart Granny Smith apple perfectly complements the mellow flavor of celery root (also called celeriac) in this creamy condiment.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges
  • 2 Granny Smith apples, peeled, quartered, and cored
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup whole milk
  • 2 tablespoons fresh lemon juice
  • 1/3 cup toasted walnuts, roughly chopped
  • 3 tablespoons chopped fresh parsley


  1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture. Add walnuts and parsley and toss to combine. Serve at room temperature.

Cook's Notes

Refrigerate in an airtight container, up to 3 days.

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