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Celery Root and Fennel Rémoulade

Celery Root and Fennel Rémoulade

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

Cooking Light SEPTEMBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 37%
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.8g
  • Carbohydrate: 9.5g
  • Fiber: 2g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 217mg
  • Calcium: 58mg
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Celery Root and Fennel Rémoulade recipe

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