Celery Root and Fennel Rémoulade

Use the grater attachment of the food processor to quickly shred celeriac and fennel for this slawlike side.


10 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 37 %
Fat 2.7 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 1.8 g
Carbohydrate 9.5 g
Fiber 2 g
Cholesterol 6 mg
Iron 0.7 mg
Sodium 217 mg
Calcium 58 mg


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


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.

Lia Huber,

Cooking Light

September 2006
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