1,331 easy and fully explained recipes, with 27,126 photos and 78 videos

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.

24K

Last modified on: December 15^th 2019

Keywords for this recipe:

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 to the quantities 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.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Keeping

2 days at most in the fridge.

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).

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.

Source

Home made.

This recipe uses (among others)

	Celeriac: You can check-out other recipes which use it, like for example: Vegetable tartare, Celeriac and parsley soup, Risotto-style celeriac, Celeriac Rémoulade , Celeriac and sesame soup, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Turnip and sesame puree (tahina) soup, Little vanilla, clementine and chestnut verrines, Creamy risotto with diced vegetables and flax seeds, Stuffed pumpkin gratin, Little vanilla, clementine and chestnut verrines, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Chilli langoustines, Comtoise apple charlotte, Pain perdu, Veal Chop With Assortment of Vegetables, Flambéd bananas , ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Baked sea bass fillet with lemon and tarragon, Scallops with green asparagus tips and parmesan, Tomato meat balls, Baker's tuna and mushroom tart, Gisèle's Pasties, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
299K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
329K4.0 1 hour 11 min. February 21^th 2011

Caramelised apple pie

Apple pie made with caramelised apples.
236K4.3 1 hour 55 min. September 11^th 2018

Gingerbread

Maybe this recipe will bring back memories.
255K4.2 1 hour 4 min. February 21^th 2011

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
339K4.3 1 hour 14 min. March 17^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.