Celery Root, With Mushrooms and Parmesan

By Moira Hodgson

Updated Oct. 28, 2021

Total Time
About 10 minutes
Rating
4(22)
Comments
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Featured in: FOOD ; WITH CELERY ROOT, OR CELERIAC, UGLINESS IS ONLY SKIN DEEP

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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.

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Preparation

  1. Step 1

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

  2. 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.

Ratings

4 out of 5
22 user ratings
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AZ

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.

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