| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Veglife1 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Celery root; (about 1 pound) |
| 1 1/2 |
lb |
Potatoes |
| 1 |
c |
Sliced celery |
| 1 |
c |
Sliced onion |
| 1 1/2 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 1/4 |
c |
Chopped celery leaves |
| 1/2 |
ts |
Celery seed |
| 1 |
ts |
Dry oregano |
|
|
Salt and pepper; to taste |
| 1 |
lg |
Head romaine lettuce; shredded |
INSTRUCTIONS
Makes 4 servings
Gnarly celery root (celeriac) can look intimidating, but once you
experience its savory, sweet taste, you'll find that ugliness, too, can be
only skin deep. Choose the smoothest root you can find, and peel it with a
sharp knife. Slice away any little knobs on the surface rather than trying
to peel each one perfectly. They make great compost.
1. Preheat oven to 475 F. Peel celery root and potatoes; cut into 1/2-inch
dice. In a large bowl, toss celery root, potatoes, celery, and onion with
olive oil.
2. Spread vegetable mixture in one layer on a nonstick baking sheet and
roast 25 to 30 minutes, or until potatoes are lightly browned, stirring
several times during roasting.
3. Return cooked vegetables to bowl, toss with vinegar, celery leaves and
seed, oregano, salt, and pepper to taste. Serve warm on a bed of shredded
romaine.
VEGAN
PER SERVING: 280 CAL (19% from fat), 8g PROT, 6g FAT, 53g CARB. 425mg SOD.
0mg CHOL. 9g FIBER
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 22
Converted by MM_Buster v2.0l.
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