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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
- 1 medium celery root
- 1 medium or 2 small fennel bulbs
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 6 tablespoons olive oil
- freshly ground pepper to taste
- salt to taste
- 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.
- 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.
- Whisk the mustard, vinegar, remaining lemon juice, and olive oil together. Pour over the shredded celeriac and fennel, mix, and adjust seasoning.
- This recipe was entered in the contest for Your Best Fennel