Celery Root, With Mushrooms and Parmesan
Updated October 27, 2021
- Total Time
- About 10 minutes
- Rating
- Comments
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Ingredients
1 pound celery root
1 pound mushrooms, wild or cultivated
2 ounces Parmesan cheese in small pieces
Juice of 1 small lemon (or to taste)
¼ cup extra-virgin olive oil
2 tablespoons parsley
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
17 grams carbs; 10 milligrams cholesterol; 255 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 4 grams fiber; 635 milligrams sodium; 11 grams protein; 4 grams sugar
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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Preparation
- 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.
Private Notes
Comments
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.