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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 15^th 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 French mustard
Total weight: 1,240 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
13 min.	30 min.	43 min.

Keeping: 2 days at most in the fridge.

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?

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Step by step recipe

Stage 1 - 7 min.

Celeriac in cream and mustard sauce : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #4

Prepare 2 shallots and chop finely.

Stage 5 - 2 min.

Celeriac in cream and mustard sauce : Photo of step #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 : Photo of step #6

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

Stage 7 - 4 min.

Celeriac in cream and mustard sauce : Photo of step #7

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

Stage 8 - 1 min.

Celeriac in cream and mustard sauce : Photo of step #8

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

Stage 9 - 2 min.

Celeriac in cream and mustard sauce : Photo of step #9

...and leave the sauce to thicken slightly (with the mustard, this happens quite rapidly).

Stage 10

Celeriac in cream and mustard sauce : Photo of step #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 %

% 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).

How much will it cost?

For 4 people : 2.52 €
Per person : 0.63 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Celeriac: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Rémoulette of celeriac, Vegetable tartare, Potimarron and celeriac autumn soup, Risotto-style celeriac, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Crusty cockle tart, Crème de foie gras, Quiche Bretonne, Normandy seafood stew, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Fillets of sole meunière, Clafoutis "Marie-Antoinette", Warm autumn salad, Corn salad with croutons, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Souda salad, Potimarron and leek soup, Scallops au gratin, Pan-fried scallops and chanterelles with Noilly Prat sauce, Carbonnade, ... All

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