Root Vegetables And Baby Greens With Walnut Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Grated parsnip |
| 1/4 | c | Grated celery root |
| Juice of 1 lemon | ||
| 3 | T | Walnut oil |
| 1/4 | c | Walnuts, toasted and |
| chopped | ||
| Salt and pepper | ||
| 1/2 | lb | Mixed baby greens, rinsed |
| and dried | ||
| 2 | T | Crumbled blue cheese, such |
| as Maytag | ||
| 1 | T | Chopped parsley, plus extra |
| for garnish |
INSTRUCTIONS
In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens, blue cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. Yield: 2 servings Recipe By :ESSENCE OF EMERIL SHOW#EE121 Posted to MC-Recipe Digest V1 #315 Date: Sun, 24 Nov 1996 21:56:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 715
Calories From Fat: 574
Total Fat: 66.1g
Cholesterol: 10.6mg
Sodium: 910.5mg
Potassium: 1015.2mg
Carbohydrates: 25g
Fiber: 11.9g
Sugar: 5g
Protein: 16.9g