Celery Root Salad (Selleriesalat)

Title:
Celery Root Salad (Selleriesalat)

Yield:
2 Servings

Categories:
Salads,
German




Ingredients:





     1 md Celery root (3-inch


          -diameter), peeled,


          Washed, and thinly sliced


     1 c  Beef stock


     2 tb To 3 tb salad oil


          Wine vinegar


          Salt


     1 pn Sugar


     1 sm Onion, finely chopped






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini