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1 cup French green lentils
Spray pan and sauté celery root, carrots, onion, and garlic until soft.
Add chicken stock and lentils; cook until soft.
Soaking the lentils is unnecessary. They will soften in the cooking.
Poster's Notes:
Our stay at the hotel was an anniversary gift from our son, and it was well worth it.
Posted by George Tripper
Nutritional Info Per Serving: N/A
1 tsp. celery root Brunoise (small dice)
1 tbsp. carrots (Brunoise)
1 tbsp. onions (Brunoise)
1 tsp. garlic, chopped
3 cups chicken stock
Cooking spray
We had this with a veal shank at the St. Regis Hotel in New York. The chef was happy to supply the recipe.