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Vegetarian, Northern, Eastern and Western France

Celery root purée with sautéed mushrooms and poached egg

This is a creamy celery root purée topped with mushrooms sautéed in butter and a poached egg, serving 4 people in 35 minutes, medium difficulty, for about €2.10 per person. The trick to success is cooking the celery root in half milk and half water, which softens its natural bitterness.

I'm suggesting a really creamy celery root purée, with mushrooms golden in butter and a poached egg that runs right over it.

Celery root purée with sautéed mushrooms and poached egg
Total time
35 min
Difficulty
Medium
Cost per person
€2.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Celery root purée has a mild, slightly nutty flavor that makes a nice change from classic mashed potatoes. Cooked in a mix of milk and water, it turns smooth and creamy without any bitterness. The mushrooms sautéed in butter and garlic add a golden bite, and the poached egg brings that runny yolk that ties the whole dish together once you cut into it.

This dish works well for a slightly more special weeknight dinner or a quiet Sunday evening meal. Mon Chou suggests it for those fall or winter nights when you want something comforting without meat. Give yourself a bit of extra attention for the poached egg, since everything else comes together easily while the celery root cooks.

The ingredients

4 people

Fruits and vegetables

  • Celery root 1 kg
  • White mushrooms 500 g
  • Garlic 1 cloves
  • Parsley 1 sprigs

Dairy

  • Milk 25 cl
  • Eggs 4
  • Butter 40 g
  • Heavy cream 4 tbsp

Pantry

  • White vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Eggs, Lactose, Celery, Gluten

The step by step recipe

  1. Peel the celery root and cut it into cubes, then cook it in the milk diluted with water until it mashes effortlessly. 25 min

    Peel it thick, the layer just under the surface is fibrous.

  2. Meanwhile, clean the mushrooms with a damp cloth and cut them into quarters.

    Never let them soak, they'll absorb water and won't brown properly.

  3. Heat the butter in a large, very hot skillet and sauté the mushrooms with the chopped garlic, without stirring them too soon. 8 min

    Salt only at the end, salt would make them release their water too fast.

  4. Drain the celery root, blend it with the cream and a bit of the cooking milk, then season.

    Keep the purée warm under a lid, it holds up fine while waiting.

  5. Bring a pot of water to a simmer with the vinegar, slide each egg cracked into a cup into the water, and let poach. 3 min

    Create a gentle swirl with a spoon, the white wraps around the yolk that way.

  6. Plate the purée, top with the mushrooms and the egg, sprinkle with parsley, and serve with the toasted bread.

    Season the egg generously with pepper, it loves that.

Our tips to get it right

  • Pick a celery root that feels firm and heavy for its size, a sign it's not hollow or fibrous inside.
  • Blend the purée while it's still hot, it turns smoother and absorbs the cream better.
  • Poach the eggs right before serving, they lose that runny yolk if they sit too long.

The variations

  • Swap the white mushrooms for seasonal ones like oyster mushrooms or chanterelles for more flavor.
  • For a richer version, stir a bit of grated parmesan into the purée while blending.
  • If you're short on time, swap the poached egg for a fried one, the yolk still runs and it's quicker to get right.

What to serve it with

  • A well dressed green salad
  • A glass of sparkling apple juice
  • Extra toasted country bread

Storage

The purée and mushrooms keep for 2 days in the fridge in a sealed container, stored separately from the egg, which doesn't keep well once poached. Reheat the purée gently with a splash of milk, and the mushrooms in a skillet. Poach a fresh egg right before serving.

Questions about this dish

Can I replace the celery root with something else?

You can use parsnip or cauliflower for a different purée, but you'll lose that mild, nutty celery root flavor. Cooking time stays about the same.

How do I keep a poached egg from falling apart in the water?

Use a very fresh egg, the white stays firmer around the yolk. The vinegar in the water also helps the white set faster.

Can I make the purée ahead of time?

Yes, you can make it a few hours ahead and reheat it gently with a splash of milk. The mushrooms also reheat well in a skillet at the last minute.

Is this dish good for kids?

Some kids might be unsure about celery root or a runny poached egg. You can offer a fried egg instead or mix in a bit of mashed potato to soften the flavor.

How long does it take to make a celery root purée with sautéed mushrooms and a poached egg?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a celery root purée with sautéed mushrooms and a poached egg?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a celery root purée with sautéed mushrooms and a poached egg cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, celery, gluten. Always check the labels of the products you buy.

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