Try this Celery Root Salad (Selleriesalat) recipe, or contribute your own.
Suggest a better descriptionPut 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
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 93 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 950.9mg | 33 % | |
Potassium 892.6mg | 23 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 13.3g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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