Celeriac in cream and mustard sauce


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.
54 K
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Last modified on: December 15th 2019
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For 4 people, you will need:

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Times for this recipe
Preparation: 15 min.
Cooking: 30 min.
All in all: 45 min.
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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
Celeriac in cream and mustard sauce : 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 recipe20 RDI=6 %50 RDI=5 %240 RDI=40 %2,470 RDI=120 %10,330 RDI: 120 %
Per 100 g1 RDI=0 %4 RDI=0 %20 RDI=3 %200 RDI=10 %830 RDI: 10 %
Per person3 RDI=2 %10 RDI=1 %60 RDI=9 %620 RDI=30 %2,580 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Celery, milk, mustard
How much will it cost?
  • For 4 people : 2.55 €
  • Per person : 0.65 €

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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)
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