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.
48 K
45 min.
Easy
4 people
6 IngredientsLast modified on: December 15th 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 Mustard - Total weight: 1,240 grams
Change measures:
Times for this recipe
Preparation: 15 min.
Cooking: 30 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 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.
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 recipe | 20 RDI=6 % | 50 RDI=5 % | 240 RDI=40 % | 2,470 RDI=120 % | 10,330 RDI: 120 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 20 RDI=3 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per person | 3 RDI=2 % | 10 RDI=1 % | 60 RDI=9 % | 620 RDI=30 % | 2,580 RDI: 30 % |
How much will it cost?
- For 4 people : 2.55 €
- Per person : 0.65 €
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)
Celeriac
Like these other recipes: Celery and avocado salad, Normandy seafood stew, Risotto-style celeriac, How to prepare celeriac, Celeriac and sesame soup, ... See them all 17
Liquid cream
Like these other recipes: Chocolate mug cake, Normandy seafood stew, Little vanilla, clementine and chestnut verrines, Pan-fried fish fillets, braised cabbage with Noilly Prat, Shallot confit tart, ... See them all 170
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Scrambled eggs with langoustines and asparagus tips., Fillets of sole meunière, Clafoutis "Marie-Antoinette", Nanou's red cabbage salad, ... See them all 33
Olive oil
Like these other recipes: Caesar salad, Bolognaise lasagne, Tomato sauce (with fresh tomatoes), Chinese style chicken, Kérinou slices, ... See them all 528
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012783 K 43 25 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018325 K4.6 2 hours
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous.February 21th 2011273 K4.2 2 hours 30 min.
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.February 21th 2011345 K3.8 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
Note: We'll never share your e-mail address with anyone else.
Post a 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.