Think: Thanksgiving and Christmas.
And in this case, it was the only vegetable (other than mushroom contained in the koldunai and the potato kugelis).
This recipe is, perhaps, the only one I know of using parsley as a main ingredient, where you ingest copious amounts.
Green veggies are good for you and parsley is known to be high in vitamin A, K and C.
At Tevukas' Lithuanian feast, we enjoyed koldunai (dumplings), pickled herring, kugelis, desros (sausage), sauerkraut and, for dessert, Šakotis (tree shaped cake).The recipe is on page 146 of the Gourmet Cookbook (2004).
It's so good, it has been requested more than once and I think I've made it ten times now!
A mandoline is handy and can make very thin slices. Above, fennel bulb is sliced thin as possible, then cut in quarters.Below, celery root is peeled then sliced on the mandoline.
Once sliced, cut into matchsticks.
A large shallot is minced (2 tablespoons) and added to 3 tablespoons of lemon juice, 3/4 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of ground pepper and 1/3 cup olive oil (use your best).
This is a tasty olive oil for only $5.99. I have been known to "splurge" and spend $20 on a great tasting olive oil.
This is probably the only time I use the hand mixer: to attach one whisk and use it to emulsify! It does a much better job than I do by hand and is easy enough.
Emulsified!
I dumped the dressing mix over the bowl of celery root & fennel to "marinate" while I hand plucked all the parsley leaves (leave out the stems) from a bunch of flat-leaf and curly-leaf parsley.
The best way to put this together is to use your hands and really toss it around to blend nicely.I like to serve it in a special hand-turned, Vermont-made wooden bowl.
Tevukas hard at work, serving up dinner. Besides Alex, you can see 98-year-old Bobute, turned towards the food. She is the great-grandmother of six!The empty chairs are Andrew and cousin June's, who were busy chasing each other around.
