Leftover turkey with celeriac and fennel slaw
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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
- 500g of leftover turkey meat
- 1/4 celeriac, peeled
- 1 Granny Smith apple, peeled
- 1 fennel bulb, outer leaves removed
- 2 tbsp of natural yoghurt
- 1 tbsp of crème fraîche
- 1 handful of parsley, chopped
- 1 lemon, juiced
- 2 pinches of salt
- 1 pinch of pepper
SAVE RECIPE
Method
2
Meanwhile, cut the apple and fennel into small matchsticks and place in a large mixing bowl
- 1 Granny Smith apple, peeled
- 1 fennel bulb, outer leaves removed
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
- 2 tbsp of natural yoghurt
- 1 tbsp of crème fraîche
- 1 lemon
- 1 handful of parsley
- 1 pinch of pepper
- 1 pinch of salt
5
Divide the slaw into bowls and serve with the leftover turkey
- 500g of leftover turkey meat
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