Leftover turkey with celeriac and fennel slaw

PT25M

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Ingredients

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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
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