Lorna's Celeriac and Mustard Sauce
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This recipe was kindly provided for us by Crown Hill Vegbox customer Lorna. Lorna tells us that this really simple side-dish has quite a bite and is a great way to use celeriac without resorting to soup all the time. |
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Ingredients
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Serves 4-6
750g / 1½ lb celeriac
Pinch Salt (always optional)
1 tablespoon French wholegrain mustard
150ml / ¼ pint double cream
Freshly ground black pepper
Chopped parsley to garnish (optional)
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Method
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- Scrub and peel celeriac, cut roots into quarters using a sharp knife and then cut into fairly thin slices.
- Bring a pan of water to the boil, add celeriac, bring back to the boil for 4 minutes (celeriac should be just tender). Drain well.
- Stir the mustard into the cream (Lorna says: "I do this in the same saucepan while the celeriac is draining to save on the washing-up"), add the drained celeriac and season to taste with salt and pepper.
- Heat through gently in saucepan before transferring the mixture to a warmed serving dish and garnish.
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Time From Cupboard-To-Table
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10 minutes |
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Notes & Variations on
Lorna's Celeriac and Mustard Sauce
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Find more recipes
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Thanks to The Bramley Apple Information Service for the photo.
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Not only does it look, quite frankly, odd, but if you chop it and boil it, it looks just like potato, which can give the unsuspecting a bit of a taste shock!
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The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat. |
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