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Creamy Roast Celeriac Steak

INGREDIENTS

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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Creamy Roast Celeriac Steak
18 November, 2015
  • Vegan
  • Vegetarian
Herbi
Here's one of my favourite comforting plant based recipes. It looks impressive for entertaining and one definitely on the Christmas 2015 Herbi & Carni kitchen recipes. An ideal recipe for entertaining with friends or family.
 
 
 
 
 
 
 
 
 
 
 
SERVES 2:

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.

 
SERVING SUGGESTION:
Serve with rice and boiled or steamed broccoli spears. We add 1/2 teaspoon of ground turmeric to the rice as it cooks to make the dish even more appealing.
 
 
 
 
 
 
 
 
 
Carni
It'll be roast goose for Tony this year, with all the trimmings, including a small portion of the roasted celeriac as a side vegetable.