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    Yotam Ottolenghi’s sweet and sour celeriac and swede

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    Yotam Ottolenghi’s sweet and sour celeriac and swede

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes plus resting

    Serves: 6


    • 100 g dried sour cherries
    • 2 tsp caster sugar
    • 2 garlic cloves, crushed
    • 3 tsp Dijon mustard
    • 4 tbsp sunflower oil
    • 4 tbsp olive oil
    • 1 tsp cider vinegar
    • 4 tbsp lemon juice
    • 50 g capers, drained and roughly chopped
    • 4 tbsp roughly chopped dill
    • 4 tbsp roughly chopped flat leaf parsley
    • 250 g swede, peeled and thinly sliced
    • 250 g celeriac, peeled and thinly sliced


    1. Place the sliced celeriac and swede in a mixing bowl. Add all the rest of the ingredients and use your hands to mix everything together thoroughly. Massaging the vegetables a little will help them absorb the flavours. Add salt and pepper to taste. You might also want to add extra sugar and vinegar.
    2. Allow the salad to sit for 1 hour so the flavours can evolve. It will keep for up to 2 days in the fridge. Add more herbs just before serving, for a fresher look.

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