Celeriac & Horseradish Rémoulade

Suitable for low lactose, dairy free & gluten free diets.

Photography & recipe by Julie Thompson, Information Manager at Guts UK.


Makes: 4 portions   •  Nutritional breakdown per portion: 32.8 kcal, 1.4g protein, 0.50 g fat, 5.8g carbohydrate • Fibre per serving: 1.2g


  • 400g celeriac
  • 2 tablespoons lemon juice
  • 5 tablespoons of soya yoghurt
  • 1.5cm stick of horseradish (or 1tablespoon of bought horseradish)
  • Salt and pepper


  • Cut the celeriac into thin strips (take care as celeriac are hard and can be difficult to cut) or you can use a food processor. Don’t grate it, as it doesn’t give the correct texture.
  • Add cold water and 1 tablespoon of the lemon to a bowl and add the celeriac as it is cut to prevent browning.
  • Then remove the celeriac from the cold water add the celeriac to another bowl and pour over boiling water to blanch it for a minute. Then dip the celeriac immediately back into the cold lemon water. Then take it out and pat dry with a towel.
  • Finely grate the horseradish.
  • Add the soya yogurt to the horseradish and 1 tablespoon of lemon juice and season.
  • Leave it for 1 hour till the horseradish has reduced its heat before trying it.

Suitable for low lactose, dairy free, gluten free diets.