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Celery salad

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Ingredients for 4 servings:

  • 750 g celeriac
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • ½ tbsp salt
  • ¼ liter yogurt
  • 2 tbsp sweet cream
  • 1 tsp mustard
  • 2 tbsp oil (sunflower oil)
  • pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Saxon cuisine

Peel the celery thinly and then cut into eighths. Slice the celery again. Bring 1/2 liter of water to a boil with 1 tablespoon of vinegar and salt and cook the celery pieces until soft. Just before the celery is soft, add 1 tablespoon of vinegar and the sugar. It’s important not to cook the celery with only half the vinegar and sugar at first, as otherwise it will become tough. Drain the celery and let it cool. For the sauce, mix the yogurt, cream, mustard, and sunflower oil and season with salt and pepper. Pour the sauce over the celery and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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