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
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4|
|Calories from Fat: 98 (28%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 12.7mg||4 %|
|Sodium 351.5mg||12 %|
|Potassium 918.8mg||24 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 19.1g||77 %|
|Sugars, other 25.5g|
|Protein 19.8g||28 %|
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Calories per serving: 354
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