Celery Root and Fennel Rémoulade

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Yield:
10 servings (serving size: about 2/3 cup)
Lia Huber
September 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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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