Celery Root Salad (Selleriesalat)
Description
This classic German Selleriesalat transforms humble celery root into a delicate, tender side dish. Unlike raw slaws, this version involves briefly braising thinly sliced celery root in a flavorful mixture of beef stock, oil, vinegar, and aromatics. The result is a soft, savory salad with a bright acidity that cuts through the earthiness of the root vegetable. It pairs beautifully with roasted meats or serves as a light, comforting main course. The optional addition of walnuts adds a pleasant crunch and richness, elevating the simple ingredients into a sophisticated meal. Perfect for autumn dinners or as a hearty lunch option.Ingredients
Directions
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Peel the celery root, wash it thoroughly, and slice it thinly.
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Place the sliced celery root immediately into a pot with 1 cup beef stock, 1 tablespoon salad oil, 1 tablespoon wine vinegar, 1/2 teaspoon salt, 1 pinch sugar, and 1 small finely chopped onion.
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Bring the mixture to a simmer and cook for about 20 minutes, until the celery root is quite tender and the liquid has almost completely evaporated.
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Transfer the cooked celery root to a serving bowl.
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Drizzle with the remaining 1 to 2 tablespoons of salad oil and a dash or two of wine vinegar to taste.
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Season with additional salt if desired.
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If serving as an appetizer, mix in coarsely chopped walnuts and garnish with walnut halves.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 7.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18.0mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.7g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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