Celery Root Salad

Name: Celery Root Salad
Yield: Serves 4
Ingredients: 1 lb. celery root; 1 teaspoon onion juice; 1/4 teaspoon dry mustard; 2 tablespoons cream; 1/2 cup French dressing made with lemon juice; 2 tablespoons parsley, minced; 2 teaspoons chervil, minced; 12 hard-cooked egg, riced

By Ruth A. Matson

August 20, 2004

Recipe information

Yield
Serves 4

Ingredients

1 lb. celery root

1 teaspoon onion juice

1/4 teaspoon dry mustard

2 tablespoons cream

1/2 cup French dressing made with lemon juice

2 tablespoons parsley, minced

2 teaspoons chervil, minced

12 hard-cooked egg, riced

Preparation

Scrub the celery root and cook it in salted water until tender, which may take anywhere from 20 minutes to 2 hours, depending upon the age of the root. When tender, cool, peel and slice into small julienne strips. Add onion juice, mustard and cream to the French dressing. Beat well. Let the celery root chill in this for several hours. If it absorbs all the marinade, add more to moisten. Serve sprinkled with the parsley, chervil and riced egg.

TagsSalad French European Celery Root Root Vegetable Vegetable Side Dinner Lunch Gluten Free Nut Free Vegetarian Simmer House & Garden

Recipe notes

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