Root Vegetable Remoulade


  • 2 heads of celery root
  • 8 medium-size carrots
  • 10 French breakfast radishes (any variety would work)
  • 2 Tbsp. lemon juice
  • 2 tsp. whole grain mustard
  • 1/2 cup Greek yogurt
  • 1/4 cup chopped chives
  • 1 Tbsp. kosher salt
Root Vegetable Remoulade

Danielle Mulcahy

Peel celery root and cut it into long, thin strips. Peel carrots and slice them as thin as you can.

Slice radishes lengthwise. Combine all the vegetables into a medium-size bowl with 1 tablespoon of lemon juice and salt.

In a small bowl combine yogurt, mustard, rest of lemon juice and chives. Pour over the vegetables and massage until evenly coated. Remoulade will only get better as it sits.

This can be done a day ahead and kept in the refrigerator until ready to serve.

Yield: 6-8 servings