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Celeriac Coleslaw (Remoulade)

Celeriac Coleslaw (Remoulade)

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Great served with cold meats, smoked salmon or even a simple beetroot salad.


  1. Peel celeriac with sharp knife
  2. Grate the pure white root
  3. Lightly salt and squeeze out excess water
  4. Add mayonnaise and mustard
  5. If using tarragon add on day of use ,closer to serving the better

Source: My collection – Jeff Baker – J Bakers Bistro Moderne

  • The Ingredients
  • Ingredients:
  • 1 x Head firm new season celeriac
  • 200ml Mayonnaise
  • 2tbsp Grain mustard
  • Bunch chopped tarragon optional
  • Salt and pepper

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