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Celeriac in a cream and béchamel sauce

Celeriac in a cream and béchamel sauce

Main dishes

A Catalan celeriac (a type of turnip), blanched, simmered in bacon fat, white wine, and lemon juice, then topped with béchamel sauce and served piping hot…

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Recipe from Josep Xicota, Rfom, EVA-L (bot) and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This Catalan recipe first involves cooking the celeriac (celery root) in salted water, then simmering it in white wine and lemon juice. A creamy béchamel sauce is served alongside.

Ingredients and directions

  • Prep time25 min
  • Cook time50 min
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$7.81 $1.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $1.74
  • $0.04
  • $0.79
  • $0.37
  • $0.28
  • $3.20
  • $1.39

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Remove the green leaves from the celery, peel it, and cut it into pieces of equal size. Rinse it thoroughly and boil it in salted water for 20 minutes.
  2. Once cooked and drained, place the celery in a pot with the bacon, broth, white wine, lemon juice, and a pinch of salt.
  3. Finish cooking over low heat, covered with a sheet of aluminum foil.
  4. Serve in a hollow dish, topped with béchamel sauce. ≈ 2 min

The bill

Celeriac in a cream and béchamel sauce

  • 1 whole celeriac, weighing 800g$1.74
  • 1 tablespoon of salt$0.04
  • 80 g of bacon$0.79
  • 100 ml of white wine or dry sherry$0.37
  • 1 lemon$0.28
  • 500 ml of béchamel sauce$3.20
  • 500 ml of broth (or bouillon cubes)$1.39

Total$7.81

that's $1.95 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 whole celeriac, weighing 800g
  • 1.5 liters of water
  • 1 tablespoon of salt
  • 80 g of bacon
  • 100 ml of white wine or dry sherry
  • 1 lemon
  • 500 ml of béchamel sauce
  • 500 ml of broth (or bouillon cubes)

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