The first time I went through the supermarket check out with a Celeriac knob (Celery root), the cashier looked at it in horror. WHAT IS THAT? To be fair, you won’t find Celery Root gracing the cover of “Beautiful Vegetable Monthly”. (Frankly, the thing looks like a Turnip’s ugly cousin.) Still, when prepared properly, like in this German Celery Root Salad Recipe, the ugly duckling becomes a swan…. (well, not swan, maybe a grown up ugly duck).
This humble vegetable comes loaded with flavor, making it perfect for a simple German vegetable salad. Celeriac also forms an essential part of German Suppengrün, the vegetables that form the base of many German soups. In Supermarkets, you’ll find it bundled with carrots, leek, parsley, and occasionally parsnip (depending on the region). Still, I do admire the first person who looked at this hairy lump and thought “I want to eat that”… (he was most likely closely related to the first guy to eat an oyster, and second cousin to the guy who first ate a snail).
Like a Beet Salad (find the recipe HERE), Celery Root Salad or Sellerie Salat preparation feels more like a quick pickle than a traditional lettuce salad. My mother frequently served it as a side dish (and as a child, I frequently hid it in my napkin). Fortunately, the adult me appreciates the cold tangy dish with it’s vaguely celery flavor. (That is, it tastes OF celery, but not as strong?) Serve the salad alone… or combine it with other German Salads like Beet Salad, Green Bean Salad, and Green Salad, in a Salatteller. The refreshing flavor makes a nice contrast to heavier meats and sauces.
Who knows, maybe Celeriac will be the new Kale?
German Celery Root Salad Recipe
The Salad requires more preparation than a leafy salad, but Sellerie Salat will last in your refrigerator sealed for a few days without losing flavor or texture.
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Step by Step German Celery Root Salad Recipe
Scrub the Celeriac with a brush to get the dirt out of the folds. I also trim off some of the fuzzy parts
(it’s not necessary, I just think the beard looks funny)
Put in a saucepan with 5 cups water, salt, and vinegar
Bring to a boil, then reduce to a low boil until the root is cooked.
When it’s ready, a knife should go in fairy easily.
This might take 45 minutes or more depending on how big your Celeriac is.
Drain, and when it’s cool enough to handle, peel the skin off of the root.
It will look like this…more or less
Cut the ball in half, then quarters.
Slice the wedges into 1/4 inch slices
Toss the pieces with the marinade/dressing
Refrigerate, stirring occasionally to insure that all the wedges absorb the dressing
Sellerie Salat tastes delicious alone, or as part of a Salatteller
Store the Salad for a few days, and up to a week in an airtight container.
I like these glass containers. They seal tightly, stack well, and I can easily see what’s inside.
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