Leftover turkey with celeriac and fennel slaw

There is always turkey leftover after Christmas. So to bring a bit of excitement to Boxing Day lunch, make this apple, fennel and celeriac slaw from Paul Ainsworth. It is a terrific side, easy to make and should ensure that everyone is delighted to see the turkey again.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Cut the celeriac into small matchsticks. Sprinkle with a pinch of salt and set aside for 20 minutes
2
Meanwhile, cut the apple and fennel into small matchsticks and place in a large mixing bowl
3
Rinse the celeriac in cold water for a couple of minutes, then pat dry with a tea towel. Add to the bowl with the apple and fennel
4
Mix in the yoghurt and crème fraîche until the mixture is creamy. Add the parsley and squeeze in the lemon juice. Season with a pinch of salt and pepper
5
Divide the slaw into bowls and serve with the leftover turkey

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.

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