| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
French |
Salads, Vegetables, Pulses |
4 |
Servings |
INGREDIENTS
| 1 |
|
(1-to-1 1/4 lb) celery root aka celeriac |
| 1 |
c |
French green lentils |
| 6 |
tb |
Olive oil |
| 3 |
tb |
White wine vinegar |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
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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