1,436 easy and fully explained recipes, with 66,216 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.

38K

Last modified on: December 15^th 2019

Keywords for this recipe:

For 2 people, you will need:

1 400 g celeriac
2 25 g Clarified butter
3 1 shallot
4 2 tablespoons olive oil
5 125 ml liquid cream
6 1 tablespoon Mustard
Total weight: 620 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will 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.

Peel the celeriac, rinse and cut into approximately 1/2 inch (1 cm) dice.

Stage 2 - 3 min.

Heat 25 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.

Fry the celeriac until evenly browned all over.

Tip out onto a plate and set aside.

Stage 4 - 5 min.

Prepare 1 shallot and chop finely.

Stage 5 - 2 min.

Put the frying pan back on high heat with 2 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 125 ml liquid cream, mix and bring to the boil.

Stage 7 - 4 min.

Add 1 tablespoon 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,234 Kcal or 5,167 Kj	8 gr	27 gr	122 gr
62 %	3 %	3 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
199 Kcal or 833 Kj	1 gr	4 gr	20 gr
10 %	<1 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
617 Kcal or 2,583 Kj	4 gr	14 gr	61 gr
31 %	2 %	1 %	9 %

% 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 2 people : 1.26 €
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.

This recipe uses (among others)

	Celeriac: You can check-out other recipes which use it, like for example: Leek and celery soup, Celeriac and sesame soup, How to prepare celeriac, Celeriac and parsley soup, Vegetable tartare, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Mousse with two chocolates, Chocolate sauce, Chilli langoustines, Creamy cauliflower with smoked salmon, Creamy "terre et mer" pots, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Flambéd bananas , European glass, Bistro-style beetroot salad, Tarte Jurassienne, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and purple eggplant with Greek pesto, Chicken and mushroom brik rolls, Melt-in-the mouth meat and vegetables in a sealed casserole, Vegetable clafoutis, Grilled ham and bechamel sandwiches, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

Plum tart

This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
206K4.9 2 hours 37 min. September 6^th 2017

Pan-fried scallops and chanterelles with Noilly Prat sauce

The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
224K4.5 1 hour 6 min. May 10^th 2023

How to keep a tart pastry case crisp

The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...
160K4.7 1 hour June 12^th 2013

Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
109K4.6 28 min. September 17^th 2013

News list of cooking-ez.com

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