Cooked Knob Celery Salad
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 whole celery root (celeriac)
- boiling salt water
-
Cooked vegetable marinade
- 4 -6 tablespoons white wine vinegar
- 1⁄2 teaspoon salt
- 1 pinch sugar
- 1⁄2 - 1 cup vegetable stock
- 1 tablespoon minced onion
- tarragon or parsley, to taste
- 3 -4 tablespoons olive oil or 3 -4 tablespoons salad oil
directions
- Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.
- Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.
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Reviews
-
What a find. It's the first time I've tried my hand at celeriac and this dish turned out great. I had 1 1/4 lb. peeled celery root and cooked it 10-12 min. Sliced it up and covered it with marinade about 4 or 5 hours before we ate. The marinade is so tasty. I added about 3 tbsp minced onions and used the borage (lovage), dill, tarragon, parsley. I served this with baked chicken breasts and my diabetic baked beans (posted). The wonderful taste of this salad will lend itself to many other meals, or a potluck buffet, and I'm going to try the leftover marinade with thin sliced cucumber...expecting it'll be good! Thanks, chef Jude!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin