Celeriac Steak

Deliciously grilled celeriac steak served with herbs and spices.

Rachid

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.

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Prep Time 15

Cook Time 40

Total Time 55

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. Prepare the Celeriac; Peel the celeriac thoroughly. Slice it into thick rounds, about 1-2 cm thick.
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. 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. 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.
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.
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.