Celeric Salad

3-4 medium sized celeric
1/4 cup white vinegar
1/2 cup oil
salt and pepper to taste

Cover celeriac with water and bring to a boil. Cook until celeriac are just starting to become tender. Do not overcook.
Drain and let cool.
When celeriac are cool to the touch, peel and quarter, removing marshmallowy centers. Slice remaining celeriac very thin. Add vinegar and oil til celeriac is well coated. Add 1 or 2 tablespoons of water if vinegar is too sharp. Season with salt and pepper. Refrigerate til needed. This salad is best if done the day before serving.
Serves 6.