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Celeriac Waldorf Blitz

The classic Waldorf (celery, apples, walnuts) is one of the best conceived of all salads, I think, with a lovely balance of savoury, sweet, crunchy and tender. I also love a Waldorf that uses milder celeriac in place of celery – and this recipe is a pleasingly chunky, blitzed-up version of that combination. Try it as a starter before a hearty bake, such as nutty gratin of greens and leeks


Roughly chop the peeled celeriac flesh into 2–3cm chunks and place in a food processor.

Don’t peel the apple, but cut it into quarters, remove the core and roughly chop the flesh. Add to the processor.

Add the walnuts, parsley leaves, raisins and extra virgin oil. Add a good squeeze of lemon juice and plenty of salt and pepper.

Now pulse the salad in brief bursts, stopping several times to scrape down the sides of the processor. Stop when the salad is reasonably evenly chopped – you want it to be nicely chunky, not paste-like.

Taste a spoonful and add more lemon juice, salt or pepper as needed, then heap the mixture into a serving dish. Serve straight away, trickled with more extra virgin oil and scattered with more parsley.


Roots Try carrot in place of celeriac.

Fruit For a really juicy blitz, add a handful of grapes instead of the apple. Nuts Swap walnuts with pecans or hazelnuts.

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1⁄2 large celeriac (about 350g), peeled

1 medium eating apple

50g walnuts

A small bunch of flat-leaf parsley (about 25g), leaves picked from the stalks, plus extra to serve

30g raisins

2 tbsp extra virgin olive or rapeseed oil, plus extra to serve

Juice of 1⁄2 small lemon, or more to taste

Sea salt and black pepper