Author Notes
This is a refreshing and light version of the classic French celeriac remoulade, with some shredded fennel bulb mixed in, giving just a hint of anise flavor, and a mustard lemon vinaigrette rather than the richer traditional mayonnaise dressing. This has become a standard side at our Thanksgiving table because it adds a fresh, tart crunch that breaks up the texture monotony of all of the standard rich and creamy sides. —Fairmount_market
Ingredients
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1
medium celery root
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1
medium or 2 small fennel bulbs
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2 tablespoons
lemon juice
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1 tablespoon
white wine vinegar
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6 tablespoons
olive oil
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freshly ground pepper to taste
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salt to taste
Directions
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Use a knife to trim away the hairy outside of the celery root, and cut into chunks that fit into a food processor funnel. Cut off the stalks and trim the fennel bulb and cut into similar sized pieces.
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Shred the celery root and fennel bulb pieces in a food processor. Transfer to a bowl and toss with a tablespoon of lemon juice to prevent discoloration.
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Whisk the mustard, vinegar, remaining lemon juice, and olive oil together. Pour over the shredded celeriac and fennel, mix, and adjust seasoning.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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