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Recipe Name: Celery Root With Lemon And Mustard Vinaigrette <r T> Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

2 Cup(s) Celery root
1/4 Cup(s) Lemon And Mustard
Vinaigrette With Garlic
see recipe
this traditional salad a spicy and piquant quality. It can be served
at room temp or chilled. Remove coarse husk from the celery root. The
root turns brown quickly, so put it in some water with lemon juice
while you are slicing it to keep it from turning. Cut it into
matchstick shapes and blanch in boiling water, being careful not to
overcook it. This should take about 2 min depending on how large the
"matchsticks" are. Then plunge the celery root into ice cold water to
stop the cooking. Toss the dressing with the celery root. Let it
marinate for at least 1 hr. Variation: Use 1 C celery root and 1 c
julienned carrots. Blanch each vegetable separately and plunge into
ice cold water to stop the cooking. Toss with the dressing, marinate,
and serve. Yield: 2 C (4 servings) Serving size = 1/2 C Cal 23; Fat
0.3g; Sat Fat trace; Cholesterol 0mg Entered into MasterCook and
tested for you by Reggie & Jeff Dwork <> Recipe by:
Reversing Heart Disease, Dr. Dean Ornish Posted to Digest
eat-lf.v097.n197 by Reggie Dwork <> on Aug 04, 1997

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