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

    Average Rating:

    1 Total Reviews

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    • 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!

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    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
    10%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.4 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 290.9 mg
    12%
    Total Carbohydrate 0.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    celery root

    white wine vinegar

    vegetable stock

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