Suitable for vegetarian diets.*
Makes 0.54 kg.
| 300 g | fennel bulb | |
| 30 ml | lemon juice | |
| 40 g | celery | |
| 62 ml | mayonnaise | |
| 62 ml | créme fraiche | |
| 10 g | dijon mustard | |
| 1 cloves | garlic | |
| 30 g | dill | fresh |
Grate fennel bulb. Finely dice celery. Chop dill. Finely chop garlic. Combine with rest of ingredients well.
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.