Asian Celeriac Salad

I bought a whole celeriac root with the celery growing out of the top. It was so beautiful I had to try it. Usually I buy the root and the celery stalks individually. This was the first time I've seen them together. I made this simple light dinner using all of the root and stalks. It has an Asian flavor similar to the last celeriac recipe, but this one is full of more vegetables and more color.

Asian Celeriac Salad:

1 celeriac root with celery top (alternately 1 celeriac root and 5 stalks celery)
1 c. peas
1/2 red bell pepper chopped
1/2 c. parsley chopped
1/4 c. pumpkin seeds
2 T. sesame oil
2 T. lemon juice

1 c. shitake mushrooms chopped
1 c. oyster mushrooms chopped
2 T Bragg's amino acids
2 T. extra virgin olive oil

Process celeriac root and celery,through a food processor using the slicing blade. Combine with the red bell pepper, parsley, pumpkin seeds. Toss with sesame oil and lemon juice.

Marinate mushrooms in Bragg's and olive oil. Let sit for at least ten minutes.

Put all ingredients in a large bowl and toss together. Garnish with a few more sprigs of parsley.