Snacks and sides

Celeriac and kohlrabi rémoulade

Australian Gourmet Traveller recipe for celeriac and kohlrabi rémoulade.
Celeriac and kohlrabi rémoulade

Celeriac and kohlrabi rémoulade

William Meppem

Kohlrabi is one of the weirdest-looking vegetables around – almost like something from The Day of the Triffids. It is, however, pretty easy to deal with: just peel and grate for salads, or it can be roasted. A member of the brassica family, it’s at its best through the cooler months.




1.Thinly slice kohlrabi and celeriac, then cut into julienne and place in a large bowl.
2.Whisk egg yolks and lemon juice in small bowl until frothy, then add olive oil in a thin, steady stream, whisking continuously until all incorporated. Mix in garlic and parsley, and season to taste. Mix mayonnaise with kohlrabi and celeriac and refrigerate until required.

Drink Suggestion: Strasbourg lager. Drink suggestion by Max Allen


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