Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (1-to-1 1/4 lb) celery root
-aka celeriac
1 c French green lentils
6 tb Olive oil
3 tb White wine vinegar
1 1/2 ts Minced garlic
1 ts Minced fresh rosemary
Large pinch of ground
-nutmeg
1/2 c 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 1/4 inch
cubes to yield 1 1/2 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

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