Salad of rye kernels with celeriac, apple, parsley and horseradish
3 cups kernels
1 liter of water
Salt and freshly ground pepper
4 tbsp. olive oil
2 tbsp. apple vinegar
1 bunch flat-leaf parsley
10 cm fresh horseradish
Put rye in a pot of salted water, bring to the boil, and cook the grains for 40-45 minutes take the pot of the heat.
Let the rye “rest” in 5 minutes. Under the lid.
Season the warm rye kernels with 2 tbsp. olive oil, apple vinegar, salt and pepper. Let the rye cool a bit.
Peel the celeriac and cut into squares of 2×2 cm. And put them in a pan with olive oil, roasted the diced celeriac for 4-5 minutes, until they get a little color and become tender and still have some bite.
Cut the apples into cubes and put apples and celeriac into rye kernels, mix it all well.
Rinse the parsley and ran off thoroughly, chop parsley rough and add to the salad.
Peel the horseradish and grade on top the salad.
Serve as an lunch salad or as an accompaniment to a main dish.