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Classic celeriac brunoise

This is a classic method for cooking celeriac with bay leaf and nutmeg.

Makes 1kg.

Allergens & dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian


  • kg celeriac, cut in brunoise
  • whipping cream
  • leaves bay leaf
  • ¼ nutmeg, grated
  •  as needed salt and pepper

Preparation method

  • Put the celeriac brunoise, whipping cream, bay leaf, and nutmeg in a pan and bring to the boil, stirring all the while.
  • Keep turning the celeriac over and cook until it is al dente.
  • Using a fine-meshed skimmer, remove the celeriac from the pan and quick-chill it.
  • Remove the bay leaf from the whipping cream too and discard it.
  • Reduce the cream to the thickness of a beurre blanc.
  • Heat the celeriac with the cream just 3 to 4 minutes before serving and season to taste with salt and pepper.

Serving suggestions

  • Delicious in a dish with duck, wild mushrooms, and rose hips.
  • Combines well with cod, fennel, and parsnips.
  • Perfect served with components of sweetbreads, truffle, and mustard.