| 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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