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
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