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.
40 K
45 min.
Easy
4 people
6 IngredientsLast modified on: December 15th 2019
For 4 people, you will need:
- 1
800 g celeriac - 2
50 g Clarified butter - 3
2 shallots - 4
4 tablespoons olive oil - 5
250 ml liquid cream - 6
2 tablespoons Mustard - Total weight: 1,240 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 30 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 50 RDI=5 % | 240 RDI=40 % | 2,470 RDI=120 % | 10,330 RDI: 120 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per person | 3 RDI=2 % | 10 RDI=1 % | 60 RDI=9 % | 620 RDI=30 % | 2,580 RDI: 30 % |
How much will it cost?
- For 4 people : 2.55 €
- Per person : 0.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Celeriac
Like these other recipes: Celeriac and mushroom gratin, How to prepare celeriac, Risotto-style celeriac, Celeriac soup with mustard, Normandy seafood stew, ... See them all 17
Liquid cream
Like these other recipes: Cod loin with saffron, Crusty cockle tart, Summer Salmon Blanquette, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pear and strawberry verrine with tiramisu cream, ... See them all 165
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Comtoise endive salad, Nanou's red cabbage salad, European glass, Roast beef "like they do it in Santa Fe", ... See them all 33
Olive oil
Like these other recipes: Welsh (French Welsh Rarebit), Sorrel pesto, Croque-monsieur gourmand, Purple Pesto, Tomato sauce (with fresh tomatoes), ... See them all 511
Other recipes you may also like
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.February 26th 201566 K4.1 50 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014277 K4.4 1 hour 15 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.July 12th 2023776 K 143.5 1 hour 20 min.
Olive twists
These savoury puff-pastry twists (rather like smoked salmon sacristains) make an ideal aperitif snack. The pastry is simply spread with tapenade.September 7th 201865 K3.7 1 hour 40 min.
Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur. Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes. This is a slightly different version, more friable (with a...May 7th 201751 K3.9 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.