The City Magazine Since 1975

Celery Root Rémoulade with Apples & Pecans

Rate This Recipe: 

1 Tbs. caraway seeds
1/2 cup mayonnaise, preferably Duke’s or homemade
1 Tbs. minced shallot
2 Tbs. fresh lemon juice
2 Tbs. chopped flat leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 peeled celery root (about 1 lb.)
2 small peeled rainbow carrots
1 sweet-tart apple, like a Pink Lady (about 8 oz.)
1/2 cup chopped pecans, toasted
Pomegranate seeds, for garnish


Toast the caraway seeds in a small skillet over medium-low heat until fragrant, about three minutes. Set aside to cool.

Combine the mayonnaise, shallot, lemon juice, parsley, salt, pepper, and caraway seeds in a small bowl and mix well.

Using a box grater, coarsely grate the celery root, carrots, and the apple into a medium bowl. Add the mayonnaise mixture and half of the pecans and gently mix together. Cover and refrigerate until ready to serve.

Serve in your favorite dish. Garnish with the remaining pecans and pomegranate seeds.

The mayonnaise mixture can be made two days ahead, covered, and stored in the refrigerator. The celery root, carrots, and apple can be grated an hour before serving time and mixed in.