Ivorycourt Celeriac and Fennel

Name: Ivorycourt Celeriac And Fennel
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (90 ml)
Cuisine: Middle Eastern
Ingredients: 2 tbsp of natural yoghurt (30 ml) Yogurt; 1 tbsp of crème fraîche (15 ml) Creme Fraiche; 1 lemon, juiced (45 ml) Lemon Juice; 1 handful of parsley, chopped (10 g) Parsley; 2 pinches of salt (1 g) Salt; 1 pinch of pepper (0.3 g) Pepper

Independent adaptation of a publicly published Paul Ainsworth recipe. Not affiliated with, sponsored by, or endorsed by Paul Ainsworth.

Celeriac And Fennel from a starred kitchen.

Ratio

Yogurt 30 mlCreme Fraiche 15 mlLemon Juice 45 ml

Ingredients

Yogurt — 2 tbsp of natural yoghurt (30 ml)
Creme Fraiche — 1 tbsp of crème fraîche (15 ml)
Lemon Juice — 1 lemon, juiced (45 ml)
Parsley — 1 handful of parsley, chopped (10 g)
Salt — 2 pinches of salt (1 g)
Pepper — 1 pinch of pepper (0.3 g)

Method

Pour to the lines in order (bottom → top): Yogurt, Creme Fraiche, Lemon Juice.
Add finishing notes: Parsley, Salt, Pepper.
Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 2 stars · 2 national awards

Ivorycourt Celeriac And Fennel★ STARRED KITCHEN
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Provenance

Paul Ainsworth works in Modern British / Cornish at Paul Ainsworth at No. 6; credentials include Michelin 1* (Paul Ainsworth at No. 6, Padstow).

Originally published as Celeriac and Fennel Slaw Dressing.

Adapted from a Paul Ainsworth recipe (Paul Ainsworth / Great British Chefs (leftover turkey with celeriac and fennel slaw)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Paul Ainsworth / Great British Chefs (leftover turkey with celeriac and fennel slaw) (published as “Celeriac and Fennel Slaw Dressing”). Full citation lives in Provenance.

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