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Recipe for :

Hot Celeriac Mousse

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.


1kg/2lb Celeriac
Salt and Black Pepper
3 Eggs
1 Egg Yolk
150ml/5 fl.oz. Double Cream
Grated Nutmeg
Butter for greasing

  • Heat the oven to 170ºC, 325ºF, Gas mark 3. Peel the celeriac, cut it into chunks and cook in boiling salted water for 10 - 15 minutes, until very soft. Drain then rub it through a fine sieve to make a purée.

  • Beat the eggs, egg yolk and thick cream into the puréed celeriac and season generously with freshly ground black pepper, nutmeg and a little salt.

  • Transfer the mousse mixture to a well buttered 600ml / 1 pt mould or soufflé dish. Place the mould or dish in a large saucepan containing about 5cm / 2 inches of hot water. Bring the water to the boil, then remove the dish from the pan and place it in the oven. Cook for 45 - 50 minutes, or until set.

  • Turn the mousse onto a heated serving dish coated with a little hollandaise sauce.

Serves 4