VOLUME 1 - Kilimanjaro Foods

Celery Root Salad (Selleriesalat)
2 Servings
1 md celery root (3-inch
-diameter),peel,ed,
1 washed,and thinly sliced
1 c beef stock
2 T to 3 tb salad oil
1 wine vinegar
1 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.
Makes 2 - 3 cups.