Celeriac in cream and mustard sauce
The celeriac in this dish is cooked in two stages: pan-fried first, then braised in cream with mustard.
It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
15K
Last modified on: December 15th 2019
Keywords for this recipe:CeleriacMustardCreamWhite meatFor 4 people, you will need:
- 0
800 g celeriac - 1
50 g Clarified butter - 2
2 shallots - 3
4 tablespoons olive oil - 4
250 ml liquid cream - 5
2 tablespoons French mustard - Total weight: 1,240 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 30 min. | 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 7 min.
Peel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dice.
Stage 2 - 3 min.
Heat 50 g Clarified butter in a large frying pan on high heat. When really hot, add the diced celeriac.
Stir to make sure that all the celeraic is well coated with butter, then turn down the heat.
Stir to make sure that all the celeraic is well coated with butter, then turn down the heat.
Stage 3 - 15 min.
Fry the celeriac until evenly browned all over.
Tip out onto a plate and set aside.
Tip out onto a plate and set aside.
Stage 5 - 2 min.
Put the frying pan back on high heat with 4 tablespoons olive oil. When really hot, add the chopped shallots, salt and pepper, then cook for 1 or 2 minutes without colouring.
Stage 6 - 4 min.
Pour in 250 ml liquid cream, mix and bring to the boil.
Stage 7 - 4 min.
Add 2 tablespoons French mustard, mix well and bring back to the boil.
Stage 8 - 1 min.
Turn down the heat and add the diced celeriac...
Stage 9 - 2 min.
...and leave the sauce to thicken slightly (with the mustard, this happens quite rapidly).
Stage 10
Serve either as the main dish with cous-cous (as shown in the photo), rice, potatoes or polenta, or to accompany meat (preferably white).
Remarks
Use whichever mustard you prefer, smooth or whole-grain. Either will go well with the celeriac.
And to drink?
A light red wine, not too heady, such as a Beaujolais villages.
Keeping:
2 days at most in the fridge.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,898 Kcal or 7,947 Kj | 15 gr | 54 gr | 180 gr |
| 95 % | 6 % | 5 % | 27 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 153 Kcal or 641 Kj | 1 gr | 4 gr | 15 gr |
| 8 % | <1 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 475 Kcal or 1,989 Kj | 4 gr | 14 gr | 45 gr |
| 24 % | 1 % | 1 % | 7 % |
How much will it cost?
- For 4 people : 2.52 €
- Per person : 0.63 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Celeriac: You can check-out other recipes which use it, like for example: Creamy Winter Vegetable Soup, Normandy seafood stew, Risotto-style celeriac, Vegetable tartare, Rémoulette of celeriac, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Tagliatelle with cockles, Sea bass with coriander cream en papillote, Baked eggs with chicken and spinach, Crusty cockle tart, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Chilli langoustines, Nanou's red cabbage salad, Roast beef "like they do it in Santa Fe", Fillets of sole meunière, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Green asparagus omelette, Tender tuna, Tomato omelette, Fougasse with bacon and Comté, Beetroot and fried chicken salad, ... All |
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