Celeriac And Fennel Remoulade

1. 1

   Use a knife to trim away the hairy outside of the celery root, and cut into chunks that fit into a food processor funnel. Cut off the stalks and trim the fennel bulb and cut into similar sized pieces.

2. 2

   Shred the celery root and fennel bulb pieces in a food processor. Transfer to a bowl and toss with a tablespoon of lemon juice to prevent discoloration.

3. 3

   Whisk the mustard, vinegar, remaining lemon juice, and olive oil together. Pour over the shredded celeriac and fennel, mix, and adjust seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.