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  • Celery Root Salad (Selleriesalat)

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    Celery Root Salad (Selleriesalat)
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 med Celery root (3-inch diameter), peeled, Washed, and thinly sliced
    • 1 c. Beef stock
    • 2 Tbsp. To 3 tb salad oil Wine vinegar Salt
    • 1 pch Sugar
    • 1 sm Onion, finely minced

    Directions

    1. Put the freshly sliced celery root immediately into the stock that should be flavored with 1 Tbsp. each oil and vinegar, 1/2 tsp. salt, the sugar, and the minced onion. Cook for about 20 min - till 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 possibly two of wine vinegar, as well as with salt if you wish.
    2. Note: If the salad is to be served as an appetizer, fold in some coarsely minced walnut and garnish with a few walnut halves.
    3. 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.
    4. Makes 2 - 3 c..

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