Directions:
- In a bowl, whisk olive oil, mustard, vinegar, and 1/4 teaspoon salt to blend.
- In a 4- to 6-quart pan, bring 3 to 4 quarts water to a boil. Meanwhile, peel celery root and cut into 2-inch-long matchstick-size strips. Add celery root to water and cook until tender-crisp, 2 to 3 minutes. Drain and immediately add to dressing, along with parsley. Mix to coat. Add salt and pepper to taste. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 955.41 Kcal (4000 kJ) | ||
| Calories from fat | 559.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.11g | 96% | |
|---|---|---|---|
| Sodium | 3405.6mg | 142% | |
| Potassium | 166.91mg | 4% | |
| Total Carbs | 60.17g | 20% | |
| Sugars | 36.29g | 145% | |
| Dietary Fiber | 16.18g | 65% | |
| Protein | 11.68g | 23% | |
| Vitamin C | 39.9mg | 67% | |
| Iron | 1.8mg | 10% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.1 Kcal (482 kJ) | ||
| Calories from fat | 67.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.48g | 96% | |
|---|---|---|---|
| Sodium | 410.26mg | 142% | |
| Potassium | 20.11mg | 4% | |
| Total Carbs | 7.25g | 20% | |
| Sugars | 4.37g | 145% | |
| Dietary Fiber | 1.95g | 65% | |
| Protein | 1.41g | 23% | |
| Vitamin C | 4.8mg | 67% | |
| Iron | 0.2mg | 10% | |
| Calcium | 5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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