Celery Root and Fennel Remoulade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Use the grater attachment of the food processor to quickly shred celeriac and fennel for this slawlike side. Ingredients:
4 cups shredded peeled celeriac (celery root) |
2 cups shredded fennel bulb |
2 tablespoons fresh lemon juice |
1/2 cup reduced-fat sour cream |
2 tablespoons creole mustard |
2 teaspoons canola oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup chopped green onions |
1/4 cup chopped fresh parsley |
Directions:
1. Combine celeriac, fennel, and juice in a large bowl. Combine sour cream and next 4 ingredients (through pepper), stirring with a whisk. Add sour cream mixture, onions, and parsley to celeriac mixture; toss well. Cover and chill at least 30 minutes.
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