Celeriac has a nice, mild taste, which goes with a number of dishes. You can use it in salads, potato mash, soups, oven baked foods and as a part of creamy sauces. This sauce is good to serve with meat, fish and poultry.
Usually I make this sauce after I have roasted beef (or chicken breasts, or fish), because the roasting oil adds its own good taste to it.
PORTION: 2 servings
TIME TO MAKE: 20 minutes
- 80-100 g celeriac (when already peeled)
- 2 dl cream
- salt, black pepper (to your taste)
- fresh parsley
- 1 tablespoon of lemon juice
Peel the celeriac and cut it in small cubes. Boil them in salted water until they are evenly cooked – that usually takes about 10 minutes.
Pour out all the water and then crush the celeriac with a pestle, then with a hand blender after that if you want your sauce very smooth. Add some butter, some salt and a slight touch of nutmeg.
Pour the cream in a steak pan (where you have the roasting oil still). Add celeriac mash and stir together. Let the sauce simmer until the cream starts to thicken and add a handful of mince parsley and lemon to finish the sauce. Season with black and salt to your taste.
Tags: celeriac cream sauce with celeriac and parsley sauces