Celeriac and Fennel Remoulade

By • November 6, 2011 2 Comments

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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

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Serves 6-8

  • 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
  1. 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.
  2. 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.
  3. Whisk the mustard, vinegar, remaining lemon juice, and olive oil together. Pour over the shredded celeriac and fennel, mix, and adjust seasoning.

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