1,420 easy and fully explained recipes, with 33,930 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.

35K

Last modified on: December 15^th 2019

Keywords for this recipe:

For 8 people, you will need:

1 1 litre 600 ml celeriac
2 100 mls Clarified butter
3 4 shallots
4 8 tablespoons olive oil
5 500 ml liquid cream
6 4 tablespoons French mustard

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

Change measures: Metric

Metric weight Metric volumes

How long does 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 100 mls 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 4 shallots and chop finely.

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 500 ml liquid cream, mix and bring to the boil.

Stage 7 - 4 min.

Add 4 tablespoons French 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
2,306 Kcal or 9,655 Kj	16 gr	88 gr	210 gr
115 %	6 %	8 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
116 Kcal or 486 Kj	1 gr	4 gr	11 gr
6 %	<1 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
288 Kcal or 1,206 Kj	2 gr	11 gr	26 gr
14 %	1 %	1 %	4 %

% 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 8 people : 3.05 €
Per person : 0.38 €

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: Celeriac Rémoulade , How to prepare celeriac, Celeriac and parsley soup, Celery soup bourguignonne style, Rémoulette of celeriac, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Cauliflower curry, Sliced veal with leeks and mushrooms, Eggs en Cocotte à la Française, Toffee apple upside-down cake, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Scrambled eggs with langoustines and asparagus tips., Caramelized brioche with pear and kiwi, Breton leek and mushroom tart, Hasselback or "Swedish-style" potatoes, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Creamy spaghetti with cockles and parsley, Mixed vegetable curry, Langoustine and leek tarts, Baker's tuna and mushroom tart, ... All

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.
345K4.0 1 hour 11 min. February 21^th 2011

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Rice pudding (riz au lait)

My personal version of this classic family recipe.
384K5 38 min. December 18^th 2018

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30^th 2021

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.
734K 313.7 36 min. January 27^th 2017

News list of cooking-ez.com

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

Post your 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.