Signe Johansen's fennel and celeriac slaw - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Signe Johansen’ s fennel and celeriac slaw By You Magazine - June 28, 2020 Sweet, crisp, savoury and nutty – this slaw has an added aromatic boost thanks to the aniseed flavour of fennel. It pairs well with duck and other roast meats, such as chicken, lamb or beef. Ali Allen SERVES 6-8 1 small celeriac juice of 1 lemon 1 fennel bulb 2 large firm pears (such as conference) 150g light crème fraîche 4 tbsp mayonnaise 1 ½ tbsp dijon mustard 2 tbsp apple juice small bunch of parsley, finely chopped pecan nuts or walnuts, toasted and roughly chopped (optional) 1. Peel the celeriac, cutting out stubborn bits of root and rough patches. Slice thinly then cut into matchsticks, about 3mm wide. Place in a large bowl with the lemon juice to prevent it discolouring. Prepare the fennel bulb in the same way, adding any green fronds into the bowl as well. Core the pears and coarsely grate into the bowl and toss everything together with your hands. 2. In a separate small bowl, mix together the crème fraîche, mayonnaise, mustard and apple juice. Season to taste then stir through the parsley. Tip into the first bowl and toss together to ensure everything is completely coated with the dressing. Add the pecans or walnuts, if desired, then serve the fennel and celeriac slaw immediately. Buy the book with 40 per cent off All these tasty recipes are from Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes by Peter’s Yard with Signe Johansen, published by Kyle Books, price £18.99 (octopusbooks.co.uk). You can order a copy for £11.39 until 12 July at whsmith.co.uk. Enter the code YOUSMORG at the checkout. Book number: 9780857837776. For terms and conditions, go to www.whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved