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.
44 K
45 min.
Easy
8 people
6 IngredientsLast modified on: December 15th 2019
For 8 people, you will need:
- 1
6 ¾ cups celeriac - 2
½ cup clarified butter - 3
4 shallots - 4
8 tablespoons olive oil - 5
2 cups + 2 tablespoons liquid cream - 6
4 tablespoons Mustard
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 ½ cup 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 8 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 2 cups + 2 tablespoons liquid cream, mix and bring to the boil.
Stage 7 - 4 min.
Add 4 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 | 30 RDI=10 % | 110 RDI=10 % | 490 RDI=70 % | 4,940 RDI=250 % | 20,660 RDI: 250 % |
| 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 8 people : 5.05 €
- 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: Potimarron and celeriac autumn soup, Bistro celery salad, Leek and celery soup, Celeriac Rémoulade , How to prepare celeriac, ... See them all 17
Liquid cream
Like these other recipes: Cauliflower curry, Vegetable rosette tart, Gratin of leeks with Morbier cheese, Tarte Normande, Black Forest gateau, ... See them all 167
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Warm autumn salad, Fillets of sole meunière, Warm apple feuillantines, Pear and lime meringue pie, ... See them all 33
Olive oil
Like these other recipes: Ratatouille confite, Sliced veal with leeks and mushrooms, Purple Pesto, Fried egg in bread, Cheese and tomato tart, ... See them all 513
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