Title: Lentil & celery root salad
 Categories: Salads, Vegetables, Pulses
      Yield: 4 Servings
 
      1    (1-to-1 1/4 lb) celery root
           -aka celeriac
      1 c  French green lentils
      6 tb Olive oil
      3 tb White wine vinegar
  1 1/2 ts Minced garlic
      1 ts Minced fresh rosemary
           Large pinch of ground
           -nutmeg
    1/2 c  Crumbled blue cheese
 
  Cook celery root in pot of boiling salted water until tender, about 45
  minutes.  Drain, cool and peel.  Cut enough of root into 1/4 inch
  cubes to yield 1 1/2 cups.
  
  Cook lentils in pot of boiling salted water until just tender but
  still firm to bite, about 20 minutes. Drain; cool.
  
  Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small
  bowl. Season with salt and pepper; add cheese.
  
  Mix celery root, lentils and dressing in bowl. (Can be made 4 hours
  ahead. Let stand at room temperature. Toss occasionally.)
  
  From the Auvergne region of France. Bon Appetit/May 94 Typed by Didi
  Pahl