Celery Root Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Salad
Egg
Herb
Side
Marinate
Root Vegetable
Fall
House & Garden
Sugar Conscious
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/4 teaspoon dry mustard
- 2 tablespoons cream
- Carbohydrate 13 g(4%)
- Cholesterol 458 mg(153%)
- Fat 35 g(54%)
- Fiber 2 g(9%)
- Protein 17 g(34%)
- Saturated Fat 9 g(46%)
- Sodium 447 mg(19%)
- Calories 435
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.
