Celery Root Salad

This salad is best served warm or at room temperature. However, you can chill and serve it as a summer dish, too. 

1 Large celery root (celeriac), peeled, quartered and thinly sliced cross wise
2 tbsp Grapeseed oil
1 tbsp Maple syrup
1/2 tsp Salt
3 tbsp Apple cider vinegar

In a medium saucepan, bring one cup of water and all the ingredients to a boil.

Reduce heat to a low simmer and cook covered for about 15 minutes until celery root is soft but still has a bit of a bite to it.

Turn off the heat and stir so celery is well coated with the hot dressing. Cover the pot until ready to serve.

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