German Celery Salad No. 1

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 3 or 4 celery roots or Celeriac
  • 1 onion, sliced
  • Vinegar and water


Select small, firm roots; wash them well. Place in kettle of boiling, salted water and boil 2 hours or until tender. Drain, peel and slice; add salt and pepper, the onions, and cover with vinegar and water equal parts, more or less according to taste. Serve slightly warm or cold. Place in jars well covered.