Meanwhile, spread the almonds in a pie plate and toast in the oven for about 7 minutes, until golden. Let cool. Transfer the celery root to a food processor. Using a slotted spoon, add the cooked garlic, then add the toasted almonds and lemon juice and puree. With the machine on, gradually pour in the garlic-infused olive oil. Season the skordalia with salt, stir in 1/4 cup of water and serve.