Name: Celery Root and Fennel Rémoulade
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; ½ cup reduced-fat sour cream; 2 tablespoons Creole mustard; 2 teaspoons canola oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup chopped green onions; ¼ 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.

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Celery Root and Fennel Rémoulade

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