Celery Root, With Mushrooms and Parmesan
Updated Oct. 28, 2021
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
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.
Powered by
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.