Celery Root, With Mushrooms and Parmesan

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 Information

  • Nutritional analysis per serving (4 servings)

    251 calories; 17 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 9 milligrams cholesterol; 315 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and cut the celery into matchstick-size pieces and blanch them in boiling water. Remove and drain.
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.

About 10 minutes