Celery Salad (Zellersalat) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 celery roots (about 1-1/2 lbs) | lemon juice (equivalent to two lemons) | 1-2 tablespoons vinegar |
| 1 teaspoon sugar | 1/4 pint oil (1/4 cup) | |
| 1 | Wash and peel roots, cut into two halves, cook in salted water until soft-if you put a few drips of the lemon juice into the cooking water, it will remain whiter. Leave to cool and cut into slices as thinly as possible. Now cover with the oil, sugar, salt and remaining lemon juice, and leave to stand. If necessary, add the spoon of vinegar. Don't mix too much as the celery breaks easily. |