Celery Root Salad (Selleriesalat) Recipe
Recipe Ingredients
1 medium celery root (3-inch diameter), peel, ed,
1 washed, and thinly sliced
1 cup beef stock
2 tbsp to 3 tb salad oil
1 wine vinegar
1 salt
1 pinch sugar
1 small onion, finely chopped
Recipe Preparation
Put the freshly sliced celery root immediately into the stock which
should be flavored with 1 tablespoon each oil and vinegar, 1/2
teaspoon salt, the sugar, and the chopped onion. Cook for about 20
minutes - until the celery root is quite tender and the liquid has
almost boiled away. Season the celery root and beef stock with the
remaining oil and a dash or two of wine vinegar, as well as with salt
if you wish.
Note: If the salad is to be served as an appetizer, mix in some
coarsely chopped walnut and garnish with a few walnut halves.
Nowadays, in this age of crudites, it may be more usual to substitute
grated uncooked celery root, marinated in oil and vinegar, and
possibly mixed with grated raw carrot.
Makes 2 - 3 cups.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
Servings: 2
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Celery Root Salad (Selleriesalat) Recipe Index from Recipes 4U
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