From the Kitchens of Martha Stewart Living’s cookbook Meatless
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.