| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Pulses, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | 1-to-1 1/4 lb celery root | |
| aka celeriac | ||
| 1 | c | French green lentils |
| 6 | T | Olive oil |
| 3 | T | White wine vinegar |
| 1 1/2 | t | Minced garlic |
| 1 | t | Minced fresh rosemary |
| Large pinch of ground | ||
| nutmeg | ||
| 1/2 | c | Crumbled blue cheese |
INSTRUCTIONS
Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4 inch cubes to yield 1 1/2 cups. Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool. Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl. Season with salt and pepper; add cheese. Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.) From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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