Waldorf salad

Cook the meat until tender.

Cut the celeriac into strips about 5 cm long, 3 mm wide, and 3 mm thick. Bring water to a boil in a pot and add the chopped celeriac for 20 seconds. After 20 seconds, immediately remove the celeriac, place it on a flat strainer, and submerge it together with the strainer into a bowl filled with water and ice. Once cooled, remove the strainer from the water and let the celeriac drain.

Cut the apple into strips in the same way as the celeriac, finely chop the meat, and roughly chop the walnuts.