Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Celeriac in Mustard Sauce
From The French Menu Cookbook, by Richard Olney


1 celeriac (about 1 pound)
Salt and pepper
Juice of 1 lemon
1 tablespoon strong Dijon mustard
1 cup heavy cream
chopped parsley


Peel the celeriac, cut it into pieces and pass it through the food mill into a fine julienne (or grate it). Mix the salt and pepper in the lemon juice, stir in the mustard and then the cream. Taste for seasoning, mix thoroughly with the celeriac, turn it out onto a serving dish, and sprinkle with parsley.

Submit your question
to Ochef

Related Articles:
What is Celeriac?
The Holy Trinity of Louisiana Cooking
Related Recipes:
Carrot, Celery and Leek Soup with Cornbread Dumplings
Celeriac in Mustard Sauce
Creamy Asparagus Soup

Register 2001-2007 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks