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.
8,589
Grade this recipe: Last modified on: December 15th 2019
For 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
2 days at most in the fridge.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.
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: Normandy seafood stew, Potimarron and celeriac autumn soup, Risotto-style celeriac, Rémoulette of celeriac, Celeriac and mushroom gratin, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Chocolate sauce, Pasta with mustard-cream sauce, Croque-monsieur complet, Filo leeks and cheese tart, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Roscoff salad, White asparagus salad, Comtoise endive salad, Comtoise apple charlotte, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Individual creamy endive gratins, Rabbit civet, Escalope of veal in a cream sauce, Chicken Brussels pie, ... All |
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