Yield: 4 Servings
|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