French Lentils with Caramelized Celery Root and Parsley

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. Ingredients: 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…

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Celeriac Slaw with Creamy Rosemary Dressing

Heather’s invention!  She always looks forward to the celeriac harvest, because, in her books, nothing compares to this salad!  We hope you enjoy it as well. Serves 4 Ingredients: 1 lb celeriac, peeled and grated Dressing: 3/4 cup plain yogurt 2 Tbsp freshly squeezed lemon juice or apple cider vinegar 2 Tbsp fresh rosemary, chopped (or 1 tsp dried) or 1/4 cup fresh chopped parsley Salt and pepper to taste Preparation: Mix the grated celeriac in a large bowl with…

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