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Ingredients
1 pound celery root
2 cups chicken stock
6 peppercorns
¼ cup extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper to taste
3 scallions, minced
2 tablespoons parsley, chopped
Nutritional analysis per serving (4 servings)
17 grams carbs; 4 milligrams cholesterol; 219 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 3 grams fiber; 615 milligrams sodium; 5 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 the celery root and cut into one-and-a-half-inch cubes. Bring the chicken stock to the boil and add the celery root, plus water if needed. Add the peppercorns. Cover and simmer until tender (about 20 to 30 minutes). Drain.
- Step 2
Combine the olive oil, vinegar, mustard, salt and pepper. Slice the celery root and place in a serving bowl. Add the dressing, the scallions and parsley. Toss and serve at room temperature.
This goes well with cold turkey, ham, pork, tongue or chicken.
Private Notes
Comments
Steamed in chicken stock.
Cook in orange juice...