Celeriac with Prune Sauce

I have just tried another recipe  from my new Polish cookbook. It is for cooked celeriac – I adapted it slightly to make it – it is truly delicious.


1 large (or 2 small ) celeriac

150g pitted prunes

75g raisins or sultanas

125ml soured cream

2 -3 tablespoons of prepared horseradish sauce

Juice of 1 or 2 lemons

Salt & pepper to taste


Cook the celeriac – I find steaming the best option – leave it to cool and then peel away the outer layer and cut the flesh into cubes. ( You can do this some time beforehand.)

Pre-heat the oven to GM 4 – 180°C.

Cover the raisins with boiling water and leave to soak.

Cover the prunes with boiling water and simmer them gently for around 10 minutes.





Add the soured cream, horseradish sauce, raisins and lemon juice to the prunes and mix together.


Add salt & pepper to taste.



Mix the cubed celeriac with the prune sauce place the mixture in an oven proof dish and cook for at least 30 minutes.


This goes well with hot roast meats such as chicken and especially pork.  (I have used the prune & pork combination in other recipes.)


I think this sauce would go well with other vegetables such as kohlrabi or white turnip.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

One thought on “Celeriac with Prune Sauce”

  1. I love Polish food and planned on making Bigos and pierogis for tonight’s supper. Then I thought better of it, as I made a stew of sorts last night and two sequential nights of heavy entrees seems not ideal. So then I remembered that I have a couple of Kohlrabi in the fridge. “Why not do a “vegetarian bigos” using Kohlrabi instead of pork as the central ingredient?” It would be a compote, of sorts, to serve alongside a pork chop. With pierogies, of course! So this recipe confirms my intuition that it would certainly be a Polish variant and not some crazy idea of mine.

    Liked by 1 person

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