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Celeriac in cream and mustard sauce

Name: Celeriac in cream and mustard sauce
Prep time: 13 min
Cook time: 30 min
Total time: 43 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g celeriac; 50 g clarified butter; 2 shallots; 4 tablespoons olive oil; 250 ml liquid cream; 2 tablespoons mustard

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.

63 K467524

Duration

45 min.

Difficulty

Easy

Last modified on: November 1^st 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

15 min.

Cooking

30 min.

All in all

45 min.

Preparation 15 min.

Cooking 30 min.

When should you start or finish this recipe?

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.

Celeriac in cream and mustard sauce : Stage 1

Peel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dice.

Stage 2 - ⌛ 3 min.

Celeriac in cream and mustard sauce : Stage 2

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.

Stage 3 - ⌛ 15 min.

Celeriac in cream and mustard sauce : Stage 3

Fry the celeriac until evenly browned all over.

Tip out onto a plate and set aside.

Stage 4 - ⌛ 5 min.

Celeriac in cream and mustard sauce : Stage 4

Prepare 2 shallots and chop finely.

Stage 5 - ⌛ 2 min.

Celeriac in cream and mustard sauce : Stage 5

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.

Celeriac in cream and mustard sauce : Stage 6

Pour in 250 ml liquid cream, mix and bring to the boil.

Stage 7 - ⌛ 4 min.

Celeriac in cream and mustard sauce : Stage 7

Add 2 tablespoons mustard, mix well and bring back to the boil.

Stage 8 - ⌛ 1 min.

Celeriac in cream and mustard sauce : Stage 8

Turn down the heat and add the diced celeriac...

Stage 9 - ⌛ 2 min.

Celeriac in cream and mustard sauce : Stage 9

...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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	4 g RDI=2 %	19 g RDI=26 %	196 kcal RDI=10 %	821 kJ RDI=10 %
Per person	3 g RDI=6 %	13 g RDI=5 %	59 g RDI=82 %	605 kcal RDI=30 %	2,536 kJ RDI=30 %
Whole recipe	15 g RDI=24 %	54 g RDI=20 %	238 g RDI=326 %	2,423 kcal RDI=121 %	10,145 kJ RDI=121 %