French Celeriac Remoulade Rice
A refined stovetop rice pilaf infused with the tangy, briny flavors of classic French remoulade. Creamy sautéed celeriac mingles with white rice, brightened by Dijon mustard, capers, and a touch of crème fraîche. This elegant side dish pairs beautifully with roasted chicken, fish, or beef.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Measure rice and broth so they're ready to go
- Peel celeriac and cut it into small, uniform pieces so it cooks evenly
- Have capers rinsed and mustard measured out before you start cooking
Sauté shallots and celeriac
- Heat 1 tablespoon (14 g) of the butter in a medium heavy-bottomed pot (3-quart / 2.8 L) over medium heat.
- Once foaming, add the minced shallots and cook, stirring occasionally, for 1 minute until softened and fragrant.
- Add the diced celeriac and cook for 3–4 minutes, stirring frequently, until the celeriac begins to soften slightly and the shallots turn translucent.
- The celeriac should still have some firmness.
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Ready when: Shallots translucent, celeriac slightly softened but still firm
Tip: Do not overcook the celeriac at this stage; it will continue to soften in the simmering broth.
Toast the rice
- Add the uncooked rice to the pot with the shallots and celeriac.
- Stir constantly for 2 minutes, coating all the rice grains with the butter.
- You'll hear the rice grains click gently against the pot as they dry out slightly.
- This toasting step adds a subtle nuttiness to the finished pilaf.
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Ready when: Rice grains look slightly opaque and smell faintly toasted
Tip: Do not let the rice brown; aim for just a dry, toasted appearance. This prevents clumping later.
Add broth and bring to a boil
- Pour the warm broth (3 cups / 720 ml) into the pot and stir well, scraping up any brown bits stuck to the bottom.
- Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally, for about 2 minutes.
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Ready when: Liquid is at a rolling boil
Tip: Using warm broth speeds up cooking and helps the rice cook more evenly.
Simmer, covered, until rice is tender
- Once boiling, reduce the heat to low, place the lid on the pot, and simmer undisturbed for 15–18 minutes, until the rice is tender and has absorbed almost all the liquid.
- Do not stir during cooking, as this breaks down the rice grains and makes the pilaf mushy.
- You'll see steam escaping around the lid edges.
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Ready when: Liquid is almost completely absorbed, rice grains are tender but still hold their shape, celeriac is creamy
Tip: Resist the urge to lift the lid repeatedly; this lets steam escape and lengthens cooking time.
Rest and fluff
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to redistribute evenly through the rice.
- Using a fork, gently fluff the rice, stirring from the bottom to the top to separate the grains and incorporate the celeriac.
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Ready when: Rice grains are separate and fluffy
Tip: Use a fork, not a spoon, to avoid mashing the rice and celeriac into a paste.
Stir in remoulade elements
- Add the remaining 1 tablespoon (14 g) of cold butter, the Dijon mustard (1.5 tbsp / 23 g), capers (3 tbsp / 30 g drained), and crème fraîche (⅓ cup / 80 ml) to the fluffed rice.
- Fold gently with a spatula until everything is evenly distributed, breaking up any clumps.
- The mixture should be creamy but not wet.
- Season with sea salt and white pepper to taste.
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Ready when: All ingredients are evenly folded through the rice
Tip: Add the cold butter and cream while the rice is still warm so they meld into the grains without making it mushy. Fold gently to maintain the fluffy texture.
Finish and serve
- Transfer to a serving bowl and garnish with the fresh chopped parsley (2 tbsp / 8 g) if desired.
- Serve immediately while warm.
- The rice should be creamy but light, with bursts of briny capers and tangy mustard throughout.
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Ready when: Dish is ready to serve
Tip: If making ahead, reheat gently over low heat with a splash of broth to restore the creamy texture.
Good to know
Tips
- Do not skip toasting the rice—this step prevents the grains from becoming mushy and adds essential flavor complexity.
- Warm broth is key to even cooking; cold broth will lower the pot temperature and extend cooking time unpredictably.
- Fold in the remoulade elements gently and off heat so the cold butter and cream emulsify into the warm rice without breaking it down.
- For a lighter version, replace half the crème fraîche with plain yogurt or reduce it to 3 tablespoons and omit the butter in the final step.
Make ahead
Prepare the celeriac and shallots up to 4 hours ahead and store, covered, in the refrigerator. Complete the entire dish just before serving for the best texture. The finished rice can be held warm, covered, for up to 30 minutes.
Storage & reheating
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat with 2–3 tablespoons of broth per serving, stirring often to avoid sticking. Freezer: Not recommended, as the creamy texture breaks down when thawed. Best enjoyed fresh or refrigerated and reheated within 3 days.
Substitutions
- crème fraîche or sour cream → sour cream or Greek yogurt. Use equal amounts. Both provide tang and creaminess; Greek yogurt adds protein but is slightly thinner and more tangy.
- capers in brine → chopped cornichons (baby gherkins) or diced dill pickle. Use the same volume. Cornichons offer a similar briny crunch; pickles will make the dish slightly sweeter and less salty.
- celeriac (celery root) → 1 medium parsnip or 1 cup (100 g) finely diced celery. Parsnip adds sweetness; celery is more herbaceous. Both have similar cooking times. Cut into the same ¼-inch pieces.
- Dijon mustard → whole-grain mustard or English mustard powder (use ¾ tbsp / 11 g with 1 tsp water). Whole-grain mustard is grainier and less sharp; English mustard powder is hotter and must be reconstituted. Adjust to taste.
