Celery Root and Fennel Rémoulade Recipe Print Page

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Side Dishes

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