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Creamy Roast Celeriac Steak



  • 1 small celeriac
  • 1 tsp fennel seeds
  • drizzle of olive oil



  • 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
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.

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.

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.
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.