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Salad
German
4 - 6 servings
25 minutes
25 minutes
½ cup mayonnaise
¼ cup sour cream
1 tablespoon dill
1 tablespoon organic parsley
½ teaspoon salt fresh ground black pepper
1 large organic apple (use tart apples) peeled, cored and cut into ¼
1½ pounds celery root (celeriac)
In a large mixing bowl, beat together the mayonnaise, sour cream, dill, parsley, salt and a few grindings of pepper.
Gently stir in the apple slices, cover the bowl, and set aside.
With a small, sharp knife, peel the celery root and cut it crosswise into ⅛ inch slices.
Drop the slices into enough lightly salted boiling water to cover them completely, and cook, uncovered, over moderate heat for 20-25 minutes. or until the root shows only the slightest resistance when pierced.
Drain thoroughly and pat the slices completely dry with paper towels.
Add the celery root to the dressing and stir gently to coat the slices thoroughly.
Taste for seasoning, and serve at once, or refrigerate and serve chilled.
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