Celery Root Rémoulade With Beets and Sausage

My resolve for the winter is get more fruits and vegetables into my diet. I’m a creature of habit cooking the same old recipes for weeknight dinners and bookmarking the new healthier guys for the weekend. I’ve always been good about getting a lot veggies to the table but in the winter months they’re occupied by rice, pasta or bread. The carb rich diet is a tough habit to break.

Enter celery root or celeriac. I got a few in my farm box this past fall and made into simple soups (see below). I liked it. Scary looking at first but once you trim off the barky exterior the root smells just like celery—fresh, crisp with parsley notes.

You can find celery root at winter farmer’s markets and grocery stores like Whole Foods. They vary in size from a small apple to a large cantaloupe. The root I’m modeling above is quite large. It’s high in fiber, potassium, magnesium and vitamin B6 (key for curing the winter blues).

If you don’t yet own Nigel Slater’s Tender go now and buy it! A collection of recipes accounting tales from his vegetable garden in London, the book offers me inventive ways to cook the classics. And gives me new ideas for all those veggies in my farm box each week—A whole chapter is dedicated to celery root! The produce and growing season are very similar in London to New England so don’t worry about funky ingredients. It’s the kind of cooking inspiration I’ve been searching for—simple, unfussy but modern.

Celery Root Rémoulade With Beets and Sausage
This recipe is adapted from Slater’s Celery Root Rémoulade—a contemporary version featured in Tender. I paired the rémoulade with a garlic apple pork sausage picked up from Whole Foods. The root I had was so large I was able to incorporated half into this recipe and set aside the rest to pair with Apple-Stuffed Pork Loin With Moroccan Spices later this week.

the juice of half a lemon (I had to use a whole lemon because my celery root was so big)
1 pound celery root
a raw medium beet
2 teaspoons whole grain mustard
4 tablespoons crème fraîche
a little olive oil or walnut oil
handful of fresh parsley
handful of walnut halves

Squeeze half a lemon into a large bowl. Peel the rough skin off the celery root using a knife. Grate using a hand grater or a food processor. Incorporate into the bowl with the lemon to keep the root from discoloring. Grate the beet and set aside. In Slater’s version he incorporated directly into the root mixture. I kept it seperate for the time being.

Put the crème fraîche and mustard in a bowl, stir. Season with S+P. Gently mix in enough oil to make a coating consistency. Mix together with a fork or whisk. Coarsely chop the parsley and incorporate to mixture. Set aside.

Heat a skillet to cook sausages. Cook till browned and cooked through.

I then stirred the crème fraîche mixture into the celery root till well incorporated. Then, tossed in very lightly the beets so the whole salad didn’t turn pink. No such luck but I did have some white remaining. Toast the walnuts and scatter over salad. Serve with sausage on the side.

More recipe ideas
David Lebovitz: Celery Root Soup
Mark Bittman: Creamy Curried Celery Root Soup

Celery root with crème fraîche mixture

Beets grated in food processor

Plating lunch

Celery Root Rémoulade With Beets and Sausage

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  1. Yes, weekday type dishes are included but the emphasis is on cooking from scratch for his garden. Many dishes are offered as sides with ideas for accompaniments.


  2. I made my first celery root remoulade last year. There is a reason it is a classic! The version with the beets, and paired with that nice crusty sausage, looks divine!


  3. ooh, this looks good. i always just mash my celeriac – would be goo to mix things up with this recipe.

    if golden or chioggia beets were used instead of red beets, you wouldn’t have the pink problem, either. personally i think those varieties taste better, too.