Celeriac and Fennel Remoulade

With rain forecast, there will be no extra Fairmount Neighborhood Farmers Market tomorrow, but perhaps you are lucky enough to have some remaining root vegetables from last week, like these formidable-looking celeriac from Sweetwater Farm. 

A traditional French preparation for celeriac (celery root) is remoulade, in which the raw vegetable is shredded and dressed with mayonnaise. Looking for a lighter version of this dish, I experimented with adding in some shredded fennel root and dressing the fresh vegetables with a simple mustard and lemon vinaigrette. 

The resulting remoulade was refreshingly crunchy with just a hint of anise flavor from the fennel and plenty of mustard punch that made it a nice accompaniment for fish fillets. This would also make a nice salad for a holiday meal as a contrast to the traditional spread of rich and creamy side dishes.

Celeriac and Fennel Remoulade

1 medium sized celeriac root
1 large or a couple small fennel bulbs
1 Tbsp dijon mustard
1 Tbsp white wine vinegar
2 Tbsp lemon juice
6 Tbsp olive oil
salt and pepper to taste.


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. Shred in a food processor. Transfer to a bowl and toss with a tablespoon of lemon juice to prevent discoloration.


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