Celeriac Salad with Toasted Almonds

Total Time
Prep 15 mins
Cook 3 mins

This was posted in response to a request.

Ingredients Nutrition

  • 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.
Most Helpful

Thank-you Jan for answering my request for a recipe. I made it for lunch yesterday and it was great. I used 2% cottage cheese, pureed in stead of the sour cream (you just add a dab of sweetener to the cottage cheese and you really can't tell the difference) and thin sliced a half red and a half green pepper (sorry mate, capsicum) Lovely color addition.

Bergy March 15, 2002

Good basic taste and texture, but not very exciting -- it could do with some more contrasts (color, texture, tastes).

Is This Really Necessary June 12, 2002