Celery root salad
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Celery root salad
  Celery    Salad    Roots  
Last updated 6/12/2012 12:46:57 AM. Recipe ID 7462. Report a problem with this recipe.
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      Title: Celery root salad
 Categories: Salads
      Yield: 6 Servings
 
      2 lb Celery root
           -(also called celeriac)
      4 c  Water (salted), boiling
      6 tb Olive oil
      3 tb White wine vinegar
      1 ts Salt
      2 ts Sugar
  1 1/4 ts Mustard,  dry
    1/2 ts Black pepper,
           -freshly ground
      1    Garlic clove, crushed
    3/4 ts Dill weed, dried
           -(use more if fresh)
    1/3 c  Scallions, minced
    1/3 c  Parsley, minced
 
  Peel the celery root and cut it into 1/2-inch cubes. Add the cubed
  celery root to the boiling salted water and cook until tender, about
       15    minutes. Drain.
  
  Combine the rest of the ingredients and whisk or shake to make a
  dressing. Pour the dressing over the cooked celery root and toss.
  Refrigerate at least two hours before serving.
  
  Celery root (also called celeriac) is sometimes hard to find. Try to
  get ones about the size of a large fist; smaller ones have too much
  waste, and bigger ones are often pithy. This vegetable is not worth
  eating raw.
  
  NOTES:
  
  *  Cooked celery root in vinaigrette -- This salad has an intense
  celery flavor.  The taste is so strong that it should be served only
  with other strongly flavored foods. It would overwhelm veal, but
  would go well with a lamb roast.  Yield:  Serves 6-8.
  
  : Difficulty:  easy.
  : Time:  30 minutes preparation, 2 hours chilling.
  : Precision:  approximate measurement OK.
  
  : Jeff Lichtman
  : Relational Technology, Inc., Alameda, California, USA
  : {amdahl,sun}!rtech!jeff
     {ucbvax,decvax}!mtxinu!rtech!jeff
  
  : 




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Recipe ID 7462 (Apr 03, 2005)

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