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.
54 K
45 min.
Easy
4 people
6 IngredientsLast modified on: December 15th 2019
For 4 people, you will need:
- 1
800 g celeriac - 2
50 g clarified butter - 3
2 shallots - 4
4 tablespoons olive oil - 5
250 ml liquid cream - 6
2 tablespoons Mustard - Total weight: 1,240 grams
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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 50 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.
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 4 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 250 ml liquid cream, mix and bring to the boil.
Stage 7 - 4 min.
Add 2 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 | 20 RDI=4 % | 50 RDI=4 % | 240 RDI=30 % | 2,470 RDI=90 % | 10,330 RDI: 90 % |
| Per 100 g | 1 RDI=0 % | 4 RDI=0 % | 20 RDI=2 % | 200 RDI=7 % | 830 RDI: 7 % |
| Per person | 3 RDI=1 % | 10 RDI=1 % | 60 RDI=7 % | 620 RDI=20 % | 2,580 RDI: 20 % |
How much will it cost?
- For 4 people : 2.55 €
- 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: Celeriac and parsley soup, Celeriac and mushroom gratin, Rémoulette of celeriac, Celery and avocado salad, Creamy Winter Vegetable Soup, ... See them all 18
Liquid cream
Like these other recipes: Chocolate sauce, Leek fondue, Creamy risotto with vegetables , Chocolate mousse with hazelnuts, Little vanilla, clementine and chestnut verrines, ... See them all 170
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Bistro-style beetroot salad, Chilli langoustines, Roast beef "like they do it in Santa Fe", Sautéed pears with custard and orange syrup , Warm apple feuillantines, ... See them all 33
Olive oil
Like these other recipes: Spiced butternut gratin, Paté en croute (terrine in a pie crust), Preserved lemons, Brussels sprouts à la Lombarde, Veal Marengo, ... See them all 535
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