Select Page

Celery Root Remoulade

with Mustard Tahini Miso Dressing


What’s for dinner idea ~ pair the remoulade with Old Bay Lemon Mustard Roasted Fish + Spring Salad Greens.


Celeriac, also known as Celeriac, is a rough on the outside root vegetable with a lovely creamy white inside a delicate celery-like flavour; it can be eaten both raw or cooked. Celery root is considered a high fibre, low carb, low calorie, mineral-rich vegetable.


Celery Root Remoulade is a classic french dish made with lots of mayonnaise. I have created a healthy twist on the traditional recipe that is cholesterol-free, low in calories and has fermented foods for gut health. The mustard + tahini + miso + vinegar combination makes this dressing feel creamy and taste great!


The celery root I used was from Goranson Farm in Dresden, Maine; it was up there as one of the best I have ever eaten, sweet and crisp; their potatoes are AMAZING. Their carrots are sweet and gorgeous; no peel carrots; you would not want to waste a scrap!


Farmers Jan & Rob have been organically farming this land since 1985; Jan’s parents farmed potatoes in the 1960s.

That is a lot of family farming history ~ buying locally grown food assures a better future with better food and local jobs and preserves a piece of living history and the wisdom of the past that infuses both the land and the community.


Goranson Farm offers a free choice CSA and serves regional farmers markets and local restaurants.

  • Serves3-4
  • Cooks in 0
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Cholesterol Free
  • Fermented Food Gut Health


adds to shopping list

  • 3 cups celery root | celeriac* - peel + grated
  • 2 tbsp capers - drained
  • 1 scallion - thinly sliced
  • 2 tbsp raw apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp tahini
  • 1 tbsp miso paste
  • 1 tbsp water
  • ½ tsp salt + pepper
  • pinch aleppo chilli flakes - optional
  • ½ cup parsley, chives, herbs - fine chop


Celery Root Remoulade with Mustard Tahini Miso Dressing 


WASH + Peel the celeriac | celery root using a knife.


GRATE celery root into a bowl.   1 medium celery root is about 3 cups.


MIX all dressing ingredients until creamy smooth in a small bowl. 


ADD capers + sliced scallion + dressing into grated celery root. Mix using a fork – mix & toss well to coat with dressing evenly.


TASTE adjust seasoning.   STORE in the fridge covered, it will keep a few days.


Serving Ideas
Old Bay Lemon Mustard Roasted Fish
Black Lentil & Radish Salad
Miso Roasted Fish & Broccoli with Greens
Broccoli Almond & Caramelised Onion 
Cabbage, Bok Choy & Radish Salad
Rainbow Root Vegetable Salad
Kohlrabi, Cabbage & Flat Green Bean Slaw Salad

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*CELERY ROOT, also called Celeriac – peel using a knife and remove all the skin until you have a white root vegetable.


*DIJON MUSTARD – read the label to ensure it has no sugar, oils, etc. Good quality Dijon mustard does not!  


SWAP Scallion | ADD herbs like chives, parsley, dill, sorrel, fennel fronds, celery leaves.


SWAP tahini for mayonnaise.

Our latest nourishing in-season recipes ~ eat to THRIVE

Member Recipe

Roasted Carrots & Butternut with Braised Tofu & Greens

Member Recipe

Open-faced Omelette with Greens

Member Recipe

Mineral-rich Greens & Sauerkraut Salad

Member Recipe

Smoky Chickpeas & Sweet Potato Botanical Bowls