Celery Root, With Mushrooms and Parmesan
- Total Time
- About 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1pound celery root
- 1pound mushrooms, wild or cultivated
- 2ounces Parmesan cheese in small pieces
- Juice of 1 small lemon (or to taste)
- ¼cup extra-virgin olive oil
- 2tablespoons parsley
- Coarse salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
255 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 635 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Peel and cut the celery into matchstick-size pieces and blanch them in boiling water. Remove and drain.
- Step 2
Wash the mushrooms, dry them thoroughly and slice them thinly. Combine in a salad bowl with the celery root and Parmesan cheese. In a separate bowl, mix the lemon, olive oil, parsley, salt and pepper. Pour the mixture over the vegetables and toss thoroughly.
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AZ
In my view it's sort of bad advice to have a recipe with raw mushrooms in it without specifying the type/species, especially if you are going to recommend using wild-foraged ones. The vast majority of wild mushrooms are not to be eaten raw.
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