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Celeriac and kohlrabi rémoulade

Australian Gourmet Traveller recipe for celeriac and kohlrabi rémoulade.

By Rodney Dunn
  • 20 mins preparation
  • Serves 6
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Celeriac and kohlrabi rémoulade
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.


  • 2 kohlrabi
  • 2 small or 1 large celeriac
  • 2 egg yolks
  • 2 tbsp lemon juice
  • 300 ml olive oil
  • 4 garlic cloves, finely chopped
  • ¼ cup finely chopped flat-leaf parsley


  • 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