Recipe for Fennel and Celery Root Remoulade with Baby Shrimp

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Yield:

Ingredients:

Amount	Ingredient
3/4 cup	mayonnaise
2 tbl	Creole mustard
	(or other whole-grain, spicy mustard)
1/4 cup	minced green onions
2 tbl	minced fresh parsley
2 tsp	fresh lemon juice
1 tsp	minced garlic
1/2 tsp	salt
1/4 tsp	paprika
1 x	celery root - (abt 1 to 1 1/4 lbs) peeled, and
	cut into thin matchstick slices
1 x	fennel root - (abt 3/4 lb) trimmed, and
	tough outer core removed, and
	cut into thin slices, fronds reserved

Instructions:

Instructions: In a bowl, stir together the mayonnaise, mustard, green onions, parsley, lemon juice, garlic, salt and paprika.

In a bowl, combine the celery root and fennel root, and add sauce to coat. Place the shrimp in a separate bowl and toss with the remaining remoulade.

Divide the celery root and fennel among 6 plates. Top each serving with shrimp and serve, garnished with reserved fennel fronds.

This recipe yields 6 servings.

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