Ingredients:
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) cartons sour cream
2 teaspoons Dijon mustard
15 ml olive oil
salt and pepper
Directions:
Peel the celeriac, and cut into a fine julienne.
Put in a mixing bowl, and add the almonds (reserving a small amount for garnish).
In another bowl, mix the sour cream, mustard, olive oil and salt and pepper to taste.
Mix the dressing and the celeriac well, and scatter with the reserved almonds.
Servings: 4
Time preparation: 15 min.
Time total: 18 min.