Celery Root Vinaigrette

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 Information

  • Nutritional analysis per serving (4 servings)

    217 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 3 milligrams cholesterol; 302 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 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.
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.

30 minutes