VegBox Recipes

Lorna's Celeriac and Mustard Sauce

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.


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)


  • 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.

Time From Cupboard-To-Table

10 minutes

Notes & Variations on Lorna's Celeriac and Mustard Sauce


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