Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | (1-to-1 1/4 lb) celery root aka celeriac |
| 1 cup | French green lentils |
| 6 tablespoons | Olive oil |
| 3 tablespoons | White wine vinegar |
| 1½ teaspoon | Minced garlic |
| 1 teaspoon | Minced fresh rosemary |
| \N \N | Large pinch of ground nutmeg |
| ½ cup | Crumbled blue cheese |
Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into ¼ inch cubes to yield 1½ 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