Creamy Roast Celeriac Steak
- 1 small celeriac
- 1 tsp fennel seeds
- drizzle of olive oil
FOR THE SAUCE:
- 500ml vegetable stock
- 30g finely chopped shallots
- 2 bay leaves
- 2 tbsp finely chopped basil
- 2 tbsp finely chopped coriander, divided
- 2 tbsp hazelnut butter
- 1 tbsp creamy almond butter or cashew nut butter
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Peel and cut the celeriac into 2cm slices.
Place the celeriac ‘steaks’ on the lined baking tray.
Grind the fennel seeds in a pestle and mortar and sprinkle over the celeriac.
Drizzle the celeriac with the olive oil, making sure the ‘steaks’ are evenly coated. Roast for 1 hour, or until the ‘steaks’ are still a little firm but also soft enough for a fork to go through easily.
Meanwhile, to make the sauce, place the stock, shallots, bay leaves, basil, 1 tablespoon of the coriander and the nut butter into a blender and whizz until smooth. Transfer to a large saucepan and simmer gently on a medium heat to form a creamy sauce. Transfer the steaks to serving plates, spoon the sauce over and garnish with the remaining coriander.