Cooked Knob Celery Salad

1. Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator.

2. Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	0.01 g
Protein	0.11 g
Carbohydrates	1.2209 g
Energy	5.1471 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0004 g
Water	8.9111 g
Aspartic acid	0.0091 g
Calcium, Ca	2.3345 mg
Lutein + zeaxanthin	0.4 g
Fiber, total dietary	0.17 g
Carotene, beta	0.1 g
Niacin	0.0116 mg
Arginine	0.0104 g
Riboflavin	0.0027 mg
Glutamic acid	0.0258 g
Sodium, Na	0.4086 mg
Total lipid (fat)	0.01 g
Manganese, Mn	0.013 mg
Fructose	0.129 g
Proline	0.0012 g
Fatty acids, total saturated 16:0	0.0034 g
Sucrose	0.3842 g
Choline, total	0.61 mg
Sugars, total	0.7092 g
Serine	0.0021 g
Fatty acids, total saturated 18:0	0.0004 g
Vitamin B-6	0.012 mg
Selenium, Se	0.05 g
Ash	0.0355 g
Fatty acids, total saturated 18:1 undifferentiated	0.0013 g
Pantothenic acid	0.0123 mg
Phenylalanine	0.0025 g
Copper, Cu	0.0039 mg
Betaine	0.01 mg
Thiamin	0.0046 mg
Methionine	0.0002 g
Iron, Fe	0.0221 mg
Carbohydrate, by difference	1.2209 g
Phosphorus, P	2.9029 mg
Folate, total	1.9 g
Alanine	0.0021 g
Valine	0.0021 g
Fatty acids, total saturated 18:2 undifferentiated	0.0013 g
Glycine	0.0025 g
Glucose (dextrose)	0.197 g
Fatty acids, total saturated 14:0	0.0004 g
Zinc, Zn	0.0171 mg
Isoleucine	0.0014 g
Fatty acids, total polyunsaturated	0.0017 g
Leucine	0.0025 g
Tocotrienol, alpha	0.004 mg
Vitamin A, IU	0.2 IU
Folate, DFE	1.9 g
Tryptophan	0.0014 g
Vitamin C, total ascorbic acid	0.74 mg
Phytosterols	1.5 mg
Tyrosine	0.0014 g
Vitamin K (phylloquinone)	0.04 g
Fatty acids, total saturated	0.0042 g
Histidine	0.0014 g
Fatty acids, total monounsaturated	0.0013 g
Threonine	0.0021 g
Folate, food	1.9 g
Vitamin E (alpha-tocopherol)	0.002 mg
Magnesium, Mg	1.0058 mg
Lysine	0.0039 g
Potassium, K	14.6834 mg
Cystine	0.0004 g
Fluoride, F	0.11 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Salt	0.5 teaspoon	0	0	0
Olive oil	3 tablespoons	0	0	0
Onion	1 tablespoon	4	0.934	0.01
Vegetable stock	1.5 cup	0	0	0
tarragon	0	0	0	0
white wine vinegar	4 tablespoons	0	0	0
celery root	2	0	0	0
salt water	0	0	0	0