Celeriac Steak

why make this recipe

Celeriac steak is a great option for anyone looking for a delicious and healthy meal. It is a wonderful plant-based alternative to meat, packed with flavor and nutrients. This recipe is easy to prepare, making it perfect for both novice cooks and seasoned chefs. Plus, it’s a wonderful way to enjoy celeriac, a vegetable that doesn’t always get the attention it deserves.

how to make Celeriac Steak

Ingredients:

• 1 celeriac
• 2 tablespoons olive oil
• 1 teaspoon Dijon or English mustard
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• Salt, to taste
• Black pepper, to taste

Directions:

1. Preheat the oven to 200 degrees C (fan) / 400 degrees F / Gas Mark 6.
2. Peel the celeriac and trim off the ends. Slice the celeriac into 4 rounds.
3. Score shallow lines on both sides of each celeriac steak in a cross-hatch pattern.
4. In a small bowl, mix the olive oil, mustard, maple syrup, garlic, and soy sauce. Season with salt and black pepper.
5. Line a baking tray with greaseproof paper or baking parchment.
6. Brush each piece of celeriac generously on both sides with the marinade and place them on the baking tray.
7. Bake in the oven for 25 minutes.
8. Remove the steaks from the oven, flip them over, and brush with the remaining marinade.
9. Return to the oven for another 15-20 minutes until they are deeply golden brown and cooked through.
10. Serve with mashed potato or butter bean mash and vegan gravy.

how to serve Celeriac Steak

Celeriac steak makes a hearty meal on its own or can be served with side dishes. Pair it with creamy mashed potatoes or a delicious butter bean mash for a balanced meal. You can also add a generous pour of vegan gravy over the top to enhance the flavor.

how to store Celeriac Steak

If you have leftovers, let the celeriac steak cool down completely. Store it in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven or on a skillet until heated through.

tips to make Celeriac Steak

• Be sure to score the celeriac steaks well; this helps the marinade penetrate better and enhances the flavor.
• Experiment with different spices in the marinade to find a combination that suits your taste.
• If you prefer a crunchier texture, you can pan-sear the steaks before baking them.

variation

You can try adding different vegetables or herbs to the marinade, such as fresh rosemary or thyme for added flavor. Another variation could be to serve the celeriac with a spicy dressing or salsa to give it a kick.

FAQs

Q: Can I use other vegetables instead of celeriac?
A: Yes, you can use other root vegetables like carrots or parsnips, but the cooking times may vary.

Q: Is celeriac steak gluten-free?
A: Yes, celeriac is naturally gluten-free, but ensure that the soy sauce you use is gluten-free if you have dietary restrictions.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the celeriac steaks and marinade ahead of time. Just store them in the fridge until you’re ready to bake.

Rachid

Celeriac Steak

The Main Ingredient: Celeriac, a knobby root vegetable with a flavor profile that is mildly earthy, slightly nutty, and subtly hints at celery.

Preparation: The celeriac is typically peeled, sliced into thick rounds (about $1-2$ cm thick), and often par-boiled or steamed first to tenderize it.

Cooking Method: The slices are then pan-fried, roasted, or grilled with oil, butter, and seasonings until the exterior is deeply golden-brown and caramelized, giving it a meaty texture and rich, concentrated flavor.

Flavor Profiles: The celeriac itself is a wonderful blank canvas, often seasoned with umami-rich ingredients like soy sauce, mustard, smoked paprika, miso, or herbs like thyme and rosemary to deepen its savory character.

Serving: Celeriac steaks are typically served as a central component of a meal, often topped with a rich sauce like mushroom gravy, salsa verde, a creamy caper and lemon sauce, or a vegan Café de Paris butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course: Dinner, Main Course

Cuisine: Modern European / Vegetarian

Ingredients Method Notes

Ingredients

  

Umami Seasoning

• 1 large Celeriac (Celery Root)
• 1 -2 tbsp 1 Olive Oil or Vegan Butter (for par-boiling)
• Water for boiling/steaming
• 1 tsp Smoked Paprika
• 1 tablespoon Dijon Mustard

1 sprig Fresh Thyme or Rosemary1/2 tsp Black Pepper

• 1 clove Garlic, minced (optional)
• 1 tablespoon Soy Sauce or Tamari (or Miso paste)
• 2 tablespoon High-Heat Oil (e.g., Canola, Grapeseed) or Butter/Vegan Butter
• 2 tablespoon High-Heat Oil (e.g., Canola, Grapeseed) or Butter/Vegan Butter

Method

 

1. 1. Prepare the Celeriac; Peel the celeriac thoroughly. Slice it into thick rounds, about 1-2 cm thick.
   
2. 2. Tenderize: Par-boil or steam the slices in lightly salted water for about 10-15 minutes until they are fork-tender but still hold their shape. Drain well and pat the slices dry with a paper towel.
3. 3. Season: In a small bowl, whisk together the soy sauce, smoked paprika, mustard, pepper, and minced garlic (if using). Brush this seasoning mixture generously over all sides of the drained celeriac slices, pressing the seasoning in gently.
   
4. 4. Cook (Pan-Fry): Heat the cooking oil and/or butter in a large skillet over medium-high heat. Place the seasoned celeriac slices in the pan (in batches if needed, do not overcrowd). Cook for 5-8 minutes per side until the exterior is deeply golden-brown and caramelized. If using herbs, add them to the pan during the last few minutes to infuse the oil.
   
5. OR Cook (Roast): Preheat oven to . Lightly oil a baking sheet. Place the seasoned celeriac slices on the sheet. Roast for 20-30 minutes, flipping halfway through, until deeply caramelized and tender.
6. 5. Serve: Serve the caramelized celeriac steaks immediately as the main component of your meal, topped with a rich sauce like mushroom gravy, salsa verde, a creamy caper and lemon sauce, or a vegan Café de Paris butter.
   

Notes

Flavor Customization: Feel free to swap the seasonings—you can use Miso paste instead of soy sauce, Harissa for a spicy kick, or add a teaspoon of nutritional yeast for extra cheesiness. Texture Tip: Patting the celeriac very dry after boiling is key to achieving a great crust.