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Celery Root Salad (Selleriesalat)

2 Servings
1 md celery root (3-inch
1 washed,and thinly sliced
1 c beef stock
2 T to 3 tb salad oil
1 wine vinegar
1 salt
1 pn sugar
1 sm onion,finely chopped

Put 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. Makes 2 - 3 cups.

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