Since it’s mostly made of water, celeriac is a low calories vegetable containing vitamins, antioxidants and minerals such as iron, potassium and manganese.
Highly recommended for wintertime, as it’s good against rheumatisms and lung diseases.

Mustard sauce:

1 cup cashews, soaked for about 2 hours
juice of ½ lemon
1 tablespoon extra-virgin olive oil (or grape-pipe seed oil)
2 teaspoon mustard seeds
1 teaspoon agave nectar (optional)
Salt and pepper to taste

Blend ingredients into a smooth cream.
Set aside.

For the salad:

1 celeriac, cleaned and cut into small cubes (about ½ cm size)
2 celery stalks cut into small pieces
3 tablespoons chopped dill
2 tablespoons salted capers, very well washed and chopped
1 tablespoon minced parsley 
2 shallots cut in thin slices
½ cup of mustard sauce 
Salt and pepper 
Sweet paprika (optional as decoration)

Mix everything carefully except for paprika, then serve.
Mustard sauce will keep in the fridge for 3 - 4 days.