Lentils with Caramelized Celery Root and Parsley

December 10, 2010

Celery root is the fugliest thing that’s been in my kitchen.

When I brought it up to the cashier at Sunflower, she said, “What… is that?”

But it’s tasty. And when caramelizing, it fills the kitchen with the most delicious, anise-like scent.

I find that during the holidays, my food desires alternate between things doused in chocolate and/or caramel and/or peppermint, and things that are healthy and hearty. I’ll show you how I most recently indulged my chocolate craving next post (oh, it’s a good one).

If you’re looking for something healthy and hearty, try this out. It’s even a vegan dish. I only realized it in hindsight. And it’s low calorie and high fiber. In fact, there’s only one problem with this dish. I’ll give you a hint that starts out like this: “Beans, beans are good for your heart…”

For more vegan recipes check out my vegan page

LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY (adapted only slightly from Martha Stewart Living, December 2010)

You will ideally find and use French lentils for this (which are a bit thicker and heartier than regular lentils) but regular lentils are what I used and they worked just fine.


2 cups cold water

3/4 cup lentils

1 tablespoon extra-virgin olive oil

1 medium celery root (about 1 pound) washed well, peeled, and cut into 1/2 inch pieces

1 cup fresh flat-leaf parsley

2 tablespoons fresh lemon juice

1 small shallot, minced

Coarse salt and freshly ground pepper


1. Bring water and lentils to a boil in a medium saucepan. Reduce heat, and gently simmer, partially covered, until lentils are just tender, 25-30 minutes. Drain lentils and transfer to a medium bowl.

2. Meanwhile, heat 1 tablespoon oil in a medium nonstick high-sided skillet over medium heat. Cook celery root, stirring occasionally, until caramelized, 18-20 minutes.

3. Add celery root to bowl with lentils. Stir in parsley, lemon juice, shallot, and salt and pepper to taste. Let cool. Divide among 4 bowls.


One Response to “Lentils with Caramelized Celery Root and Parsley”

  1. What a great recipe! I, too, saw this in Martha’s magazine and made it a week ago. I had never tried celery root, but I really liked it. I sent a friend a link to your site (which I found on google), since your site is so much easier to view than Martha Stewart’s. You have great pictures and a helpful shot of the celery root.

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