Braised Fennel with Celery Root, Grapes, and Walnuts

This salad is like a grown up Waldorf Salad (though I sometimes miss the mini-marshmallows). Find the most flavorful grapes you can get your hands on to add extra tang!

Print this page


6 heads fennel
1 onion
4 cloves garlic
2 cups white wine
1 tsp salt
2 celariac
4 oz seedless grapes
1 cup walnuts
1 bunch parsley


  1. Heat oven to 350f
  2. Trim the long fronds away from the fennel
  3. Slice the onions and garlic thinly
  4. Lay the fennel in a baking dish with the onions, garlic, white wine, and salt and cover with tin foil and bake until the fennel is tender (about 45 minutes)
  5. When tender remove from the oven and let cool in the cooking liquid
  6. Cut the celery root into match sticks and soak in vinegar water to prevent browning
  7. Clean the grapes
  8. Toast and chop the walnuts
  9. Chop the parsley
  10. When fennel is cool slice in half from top to bottom
  11. Lay the fennel on a serving platter
  12. Combine the celery root, walnuts, grapes, and parsley with a glug of olive oil, pinch of salt, and several grinds of black pepper
  13. Top the fennel with the celery root salad and serve