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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.

35K

Last modified on: December 15^th 2019

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For 12 people, you will need:

1 5 lb + 4.5 oz celeriac
2 5.3 oz Clarified butter
3 6 shallots
4 12 tablespoons olive oil
5 1 lb + 10.4 oz liquid cream
6 6 tablespoons French mustard

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
13 min.	30 min.	43 min.

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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 5.3 oz 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 6 shallots and chop finely.

Stage 5 - 2 min.

Put the frying pan back on high heat with 12 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 1 lb + 10.4 oz liquid cream, mix and bring to the boil.

Stage 7 - 4 min.

Add 6 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
5,694 Kcal or 23,840 Kj	46 gr	163 gr	540 gr
285 %	18 %	15 %	82 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
153 Kcal or 641 Kj	1 gr	4 gr	15 gr
8 %	<1 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
475 Kcal or 1,989 Kj	4 gr	14 gr	45 gr
24 %	1 %	1 %	7 %

% 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 12 people : 7.57 €
Per person : 0.63 €

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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: You can check-out other recipes which use it, like for example: Celeriac Rémoulade , Celeriac and sesame soup, How to prepare celeriac, Celery soup bourguignonne style, Avocado and celery remoulade, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Flamiche, Langres-style spinach, Langoustine gratin, Fish petals, vegetables julienne, and beurre blanc, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Roscoff salad, White asparagus salad, Comtoise apple charlotte, Breton leek and mushroom tart, Tarte Jurassienne, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Greek Pesto, Pollack fillet baked with rice and vegetables., Gisèle's Pasties, Leek and fresh tuna tart, Cajun-style lentil salad, ... All

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