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.
35K
Last modified on: December 15th 2019
Keywords for this recipe:For 12 people, you will need:
- 1
2 litres 400 ml celeriac - 2
150 mls Clarified butter - 3
6 shallots - 4
12 tablespoons olive oil - 5
750 ml liquid cream - 6
6 tablespoons French mustard
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 150 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.
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 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 750 ml 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 |
| 3,459 Kcal or 14,482 Kj | 23 gr | 133 gr | 315 gr |
| 173 % | 9 % | 13 % | 48 % |
| 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 % |
How much will it cost?
- For 12 people : 4.57 €
- Per person : 0.38 €
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, How to prepare celeriac, Rémoulette of celeriac, Celeriac Rémoulade , Celery soup bourguignonne style, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Pain perdu, Creamy cauliflower with smoked salmon, Apricot blancmange, Stuffed pumpkin gratin, ... All |
 | Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Bistro-style beetroot salad, Apple charlotte with toasted brioche, Warm apple feuillantines, Norman flambéed apples, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Pan bagnat, Rice with spring greens, Verrine of avocado mousse and crab, Croque-monsieur gourmand, Shallot confit tart, ... All |
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