From the Kitchens of Martha Stewart Living’s cookbook Meatless

Serves 4

Once caramelized, celery root has a citrusy, licorice-like flavor that pairs well with lentils.  Other root vegetables, including turnips, rutabagas, and parsnips, are also good options.


2 cups water

3/4 cup dried French green lentils

4 tsp olive oil

1 celery root (about 1 lb), peeled and cut into 1/2-inch pieces

1 cup fresh Italian parsley leaves

2 tbsp fresh lemon juice

1 small shallot, minced

Coarse salt and freshly ground pepper, to taste


Bring the water and lentils to a boil in a medium saucepan.  Reduce heat, and gently simmer, partially covered, until lentils are just tender, about 20 minuts.  Drain lentils, and transfer to a medium bowl.

Meanwhile, heat 1 tsp olive oil in a medium nonstick high-sided skillet over medium.  Cook celery root, stirring occasionally, until caramelized, 18-20 minutes.

Add celery root to bowl with lentils.  Stir in parsley, lemon juice, shallot, and remaining tablespoon oil.  Season with salt and pepper.  Serve warm or at room temperature.