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Ingredientes
- 1 x (1-to-1 1/4 lb) celery root aka celeriac
- 1 c. French green lentils
- 6 Tbsp. Extra virgin olive oil
- 3 Tbsp. White wine vinegar
- 1 1/2 tsp Chopped garlic
- 1 tsp Chopped fresh rosemary Large healthy pinch of grnd nutmeg
- 1/2 c. Crumbled blue cheese
Direcciones
- Cook celery root in pot of boiling salted water till tender, about 45 min. Drain, cold and peel. Cut sufficient of root into 1/4 inch cubes to yield 1 1/2 c..
- Cook lentils in pot of boiling salted water till just tender but still hard to bite, about 20 min. Drain; cold.
- Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.
- Season with salt and pepper; add in cheese.
- Mix celery root, lentils and dressing in bowl. (Can be made 4 hrs ahead.
- Let stand at room temperature. Toss occasionally.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 412 | |
| Calories from Fat 227 | 55% |
| Total Fat 25.66g | 32% |
| Saturated Fat 6.05g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 240mg | 10% |
| Potassium 513mg | 15% |
| Total Carbs 29.76g | 8% |
| Dietary Fiber 14.8g | 49% |
| Sugars 1.07g | 1% |
| Protein 16.07g | 26% |
