Celeriac Salad with Toasted Almonds

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Total Time
15 mins
3 mins

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  • 350 -450 g celeriac
  • 15 ml sunflower oil
  • 75 g blanched & toasted almonds (I toast them in a dry non-stick pan, shaking over a medium heat)
  • 1 (150 ml) carton sour cream
  • 2 teaspoons Dijon mustard
  • 15 ml olive oil
  • salt and pepper


  1. Peel the celeriac, and cut into a fine julienne.
  2. Put in a mixing bowl, and add the almonds (reserving a small amount for garnish).
  3. In another bowl, mix the sour cream, mustard, olive oil and salt and pepper to taste.
  4. Mix the dressing and the celeriac well, and scatter with the reserved almonds.