Ingredients

1 md celery root (3-inch diameter) peeled
1 washed,and thinly sliced
1 c beef stock
2 T to 3 tb salad oil
1 wine vinegar
1 salt
1 pn sugar
1 sm onion,finely chopped

Cooking Instructions

Put the freshly sliced celery root immediately into the stock which should be flavored with 1 tablespoon each oil and vinegar, 1/2 teaspoon salt, the sugar, and the chopped onion. Cook for about 20 minutes – until the celery root is quite tender and the liquid has almost boiled away. Season the celery root and beef stock with the remaining oil and a dash or two of wine vinegar, as well as with salt if you wish.

Note: If the salad is to be served as an appetizer, mix in some coarsely chopped walnut and garnish with a few walnut halves.

Makes 2 – 3 cups.
 
 
 For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)