Selleriesalat - German Celeriac Salad
User Reviews
5
Selleriesalat - German Celeriac Salad
Description
Selleriesalat, or German celeriac salad, starts by boiling whole or quartered celeriac with water, white wine vinegar, and salt until tender. Once softened, the root is peeled and sliced. A dressing is prepared from white wine vinegar, neutral oil, sour cream or yogurt, sugar (or sweetener), salt, pepper, and thinly sliced onion, giving a balance of tang, creaminess, and subtle sweetness.
The sliced warm celeriac is combined with the dressing and onions, allowing the flavors to develop during at least an hour of refrigeration. This resting period helps the salad absorb the dressing and creates a mildly creamy and tangy texture with soft but slightly crisp vegetable pieces.
Selleriesalat works well as a side dish to rich or hearty dishes, providing a fresh contrast with its acidic and creamy notes. It can be served chilled and keeps for 3 to 5 days refrigerated in a suitable container.
Ingredients
To cook the celeriac (celery root)
- 1 celeriac 500g or approximately 1lb, medium-sized
- 1 -1½ water or just enough to cover much of the celeriac in a pot
- 1 teaspoon salt
- 2 tablespoon white wine vinegar
Selleriesalat dressing
- 1 tablespoon white wine vinegar
- 3 tablespoon neutral cooking oil (such as sunflower oil, olive oil, or maize oil)
- 100 g sour cream or yogurt, approx. ½ cup
- 1 teaspoon sugar ( or a low-carb sugar-free sweetener)
- ½ teaspoon salt (or more to taste)
- a pinch of black pepper
- 1 onion small
Instructions
To cook the celeriac (celery root)
- Using a brush, clean the celeriac under clean running water.
- Transfer the celeriac to a pot, add water, vinegar (2 Tbsp), and salt, and allow it to boil for 40 minutes to 1 hour, or until a knife inserted into it can go in easily. Prepare the dressing while it is boiling.
To prepare the dressing and assemble the salad
- To make the dressing, add the white wine vinegar (1 Tbsp), cooking oil, sugar (or a low-carb sweetener), sour cream, salt, and pepper to a small bowl. Whisk to combine.
- Once boiled, remove the celeriac (celery root) from the pot, allow it to cool slightly so it does not burn when touched, peel it using a serrated knife, then cut it into small slices.
- Transfer the sliced warm celeriac to a bowl, top it with the dressing, add the sliced onions, and mix. Check the seasoning and adjust if necessary, then carefully combine.
- Allow the Selleriesalat to rest in the fridge for at least one hour (or overnight for best results) before serving.
Notes
- The celeriac can be boiled whole or cut into quarters before cooking.
- Store the salad in a refrigerator-friendly container; it keeps well for 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 836mg | 35% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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