|Preparation||Cooking||Start to finish|
|13 min.||30 min.||43 min.|
|1||Peel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dice.|
|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.
|3||Fry the celeriac until evenly browned all over.|
Tip out onto a plate and set aside.
|4||Prepare 2 shallots and chop finely.|
|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.|
|6||Pour in 250 ml liquid cream, mix and bring to the boil.|
|7||Add 2 tablespoons French mustard, mix well and bring back to the boil.|
|8||Turn down the heat and add the diced celeriac...|
|9||...and leave the sauce to thicken slightly (with the mustard, this happens quite rapidly).|
|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).|