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    You are in: Home / Recipes / Cooked Knob Celery Salad Recipe
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    Cooked Knob Celery Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Hey Jude's Note:

    Posted for a request, I haven't tried this. Recipe is from 'The German Cookbook' by Mimi Sheraton

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    Units: US | Metric

    Cooked vegetable marinade


    1. 1
      Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.
    2. 2
      Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.

    Ratings & Reviews:

    • on April 16, 2005


      What a find. It's the first time I've tried my hand at celeriac and this dish turned out great. I had 1 1/4 lb. peeled celery root and cooked it 10-12 min. Sliced it up and covered it with marinade about 4 or 5 hours before we ate. The marinade is so tasty. I added about 3 tbsp minced onions and used the borage (lovage), dill, tarragon, parsley. I served this with baked chicken breasts and my diabetic baked beans (posted). The wonderful taste of this salad will lend itself to many other meals, or a potluck buffet, and I'm going to try the leftover marinade with thin sliced cucumber...expecting it'll be good! Thanks, chef Jude!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cooked Knob Celery Salad

    Serving Size: 1 (13 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.5
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 290.9 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.0 g
    Sugars 0.1 g
    Protein 0.0 g

    The following items or measurements are not included:

    celery root

    white wine vinegar

    vegetable stock

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