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Epicurious

Celery Root Rémoulade

Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.

Recipe information

  • Yield

    serves 6

Ingredients

1 medium celery root, about 12 ounces
1 Granny Smith apple
Juice of 1 lemon, about 2 tablespoons
1/2 cup nonfat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Preparation

  1. Step 1

    Peel the celery root; core the apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with the lemon juice.

    Step 2

    In another bowl, whisk together the yogurt, cream, Dijon, salt, and pepper. Add to the grated celery root and apple, and toss to combine. Refrigerate until ready to serve.

  2. Fit to eat recipe

    Step 3

    (Per serving)

    Step 4

    Calories: 61

    Step 5

    Fat: 2g

    Step 6

    Cholesterol: 7mg

    Step 7

    Carbohydrate: 9g

    Step 8

    Sodium: 454mg

    Step 9

    Protein: 2g

    Step 10

    Fiber: 3g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSlawSaladFrenchEuropeanCelery RootRoot VegetableVegetableAppleFruitLemonCitrusYogurtDairySideDinnerLunchGluten FreeVegetarianEasyQuickMake AheadNo-CookCookbooks
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