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Ingredientes
- 1 med Celery root (3-inch diameter), peeled, Washed, and thinly sliced
- 1 c. Beef stock
- 2 Tbsp. To 3 tb salad oil Wine vinegar Salt
- 1 pch Sugar
- 1 sm Onion, finely minced
Direcciones
- Put the freshly sliced celery root immediately into the stock that should be flavored with 1 Tbsp. each oil and vinegar, 1/2 tsp. salt, the sugar, and the minced onion. Cook for about 20 min - till 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 possibly two of wine vinegar, as well as with salt if you wish.
- Note: If the salad is to be served as an appetizer, fold in some coarsely minced 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 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 23 | |
| Calories from Fat 3 | 13% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 392mg | 16% |
| Potassium 111mg | 3% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.86g | 1% |
| Protein 1.71g | 3% |
