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Categories:
extra-virgin olive oil whole-grain mustard champagne vinegar salt celery root Italian parsley sprigs pepper
Viewed: 32 - Published at: 8 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- 2 tablespoons champagne vinegar or white wine vinegar
- About 1/4 teaspoon salt
- 1 1/2 pounds celery root
- 1/2 cup Italian parsley sprigs, rinsed and long stems trimmed
- Pepper
Method
- In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.
- In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.
