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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.
It can be enjoyed as the main feature with rice or cous-cous, for example, or served to accompany meat.
55 K
45 min.
Easy
2.55 €
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
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
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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 €
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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: Bistro celery salad, Normandy seafood stew, Celery and avocado salad, Creamy Winter Vegetable Soup, Celeriac and sesame soup, ... See them all 19
Liquid cream
Like these other recipes: Rosemary steamed fish, Filet mignon with asparagus, Cod loin with saffron, Scallops with sorrel and Noilly Prat, Cauliflower curry, ... See them all 171
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Chilli langoustines, Apple charlotte with toasted brioche, White asparagus salad, Roast beef "like they do it in Santa Fe", ... See them all 33
Olive oil
Like these other recipes: Mushrooms on toast, French style, Thin tomato jelly and avocado tart, Semolina galette with leeks, Minestrone, Turban of sole with langoustines, ... See them all 546
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