1 (1-to-1 1/4 lb) celery root aka cel, eriac
1 cup french green lentils
6 tbsp olive oil
3 tbsp white wine vinegar
1 1/2 tsp minced garlic
1 tsp minced fresh rosemary
1 large pinch of ground nutmeg
1/2 cup crumbled blue cheese
Directions
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
Servings: 4 servings
Lentil & Celery Root Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Salad; Vegetable
The History of Recipes
We are able to follow the history of meal recipes far back into ancient history, certainly as far as the Egyptians, and quite possibly further than that. However, mostly, these old records were just basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans used many different herbs, including a few you will know such as bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including parsley and basil. These new herbs and spices caused an outbreak in recipe books, some of which still exist in private collections. During the following few hundred years, the rich and powerful families of the West competed to lay on the best banquets, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are highly popular due to better eduction, more leisure time and being a little richer. The arrival of television gave us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Lentil & Celery Root Salad recipe.
