Recipe information
Yield
Serves 4
Ingredients
1 1-to 1 1/4-pound celery root (celeriac)
1 cup French green lentils
6 tablespoons olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
Large pinch of ground nutmeg
1/2 cup crumbled blue cheese
Preparation
Step 1
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.
Step 2
Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Step 3
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl. Season with salt and pepper; add cheese.
Step 4
Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead. Let stand at room temperature. Toss occasionally.)
