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
Description
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