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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Celery Root Salad

Recipe Tags: Salad Recipes

Date Added: January 04, 2014

Ingredients:

2 Pounds Celery 2 Pounds Celery root (also called celeriac)
4 Cups Water 4 Cups Water (salted) boiling
6 Tablespoons Olive Oil 6 Tablespoons Olive oil or lard
3 Tablespoons White Wine Vinegar 3 Tablespoons White wine vinegar
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
2 Teaspoons Sugar 2 Teaspoons Sugar confectioner'
1 1/4 Teaspoons Mustard 1 1/4 Teaspoons Mustard dry
1/2 Teaspoon Pepper 1/2 Teaspoon Pepper freshly ground
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic crushed
3/4 Teaspoon Dill 3/4 Teaspoon Dill dried (use more if fresh)
1/3 Cup Scallion 1/3 Cup Scallions minced
1/3 Cup Parsley 1/3 Cup Parsley minced
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Directions:

1. Peel the celery root and cut it into 1/2-inch cubes.

2. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes.

3. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing.

4. Pour the dressing over the cooked celery root and toss.

5. Refrigerate at least two hours before serving.

6. Celery root (also called celeriac) is sometimes hard to find.

7. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy.

8. This vegetable is not worth eating raw. NOTES: * Cooked celery root in vinaigrette -- This salad has an intense celery flavor.

9. The taste is so strong that it should be served only with other strongly flavored foods.

10. It would overwhelm veal, but would go well with a lamb roast.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Spring Onion, Garlic, Natural Sweeteners, Mustard, Celery, Vinegar, Olive Oil allergies.
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