Title: Celery root salad (selleriesalat)
 Categories: Salads, German
      Yield: 2 Servings
 
      1 md Celery root (3-inch
           -diameter), peeled,
           Washed, and thinly sliced
      1 c  Beef stock
      2 tb To 3 tb salad oil
           Wine vinegar
           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.
  
  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