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.
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Last modified on: December 15th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
13 min.30 min.43 min.
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Step by step recipe

Stage 1 - 7 min.
Celeriac in cream and mustard sauce
Peel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dice.

Stage 2 - 3 min.
Celeriac in cream and mustard sauce
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
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
Prepare 2 shallots and chop finely.

Stage 5 - 2 min.
Celeriac in cream and mustard sauce
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
Pour in 250 ml liquid cream, mix and bring to the boil.

Stage 7 - 4 min.
Celeriac in cream and mustard sauce
Add 2 tablespoons French mustard, mix well and bring back to the boil.

Stage 8 - 1 min.
Celeriac in cream and mustard sauce
Turn down the heat and add the diced celeriac...

Stage 9 - 2 min.
Celeriac in cream and mustard sauce
...and leave the sauce to thicken slightly (with the mustard, this happens quite rapidly).

Stage 10
Celeriac in cream and mustard sauce
Serve either as the main dish with cous-cous (as shown in the photo), rice, potatoes or polenta, or to accompany meat (preferably white).
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.
2 days at most in the fridge.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,898 Kcal or 7,947 Kj15 gr54 gr180 gr
95 %6 %5 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
153 Kcal or 641 Kj1 gr4 gr15 gr
8 %<1 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
475 Kcal or 1,989 Kj4 gr14 gr45 gr
24 %1 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Milk, Mustard
How much will it cost?
  • For 4 people : 2.52 €
  • Per person : 0.63 €

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)
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