- Celeriac is my new favourite versatile vegetable.
- It makes the most delicious salads, soups and this delicious vegan steak recipe.
- Preparation time: 10 minutes
- Cooking Time: 40 minutes
- Serves: 4 as a main course, 6 as a side dish / starter
- For the celeriac steaks
- 1 large celeriac, peeled and sliced into 5 cm thick steaks
- Olive oil, to coat
- Large sprinkling of salt
- 1-2 teaspoons smoked paprika
- For the Mushroom Sauce
- 250g button mushrooms - cut in half
- 200g shiitake mushrooms - sliced
- 1 medium onion, finely diced
- 1 clove garlic – peeled and finely chopped
- 300 ml mushroom stock – use two tablespoons mushroom stock powder with 300ml water
- 1 1/2 tablespoon potato flour
- About 1 tablespoon water - to dissolve the cornflour
- Olive oil, for sautéing and roasting
- Garnish: Flat leaf parsley leaves, red chilli – cut into very fine strips – optional Date syrup
- Preheat the oven to 200C.
- Brush both sides of the celeriac steaks with olive oil, sprinkle with salt and smoked paprika and lie flat on a baking tray.
- Place into the oven for 20 minutes, or until you start to see some browning on the edges of the steaks.
- Remove from the oven and turnover, then return to the oven for another 10 minutes or until soft and browned.
- Place the shiitake and button mushrooms into a bowl, then drizzle with just enough olive oil to coat, add a pinch of salt.
- Transfer to a medium sized frying pan. Add the onion and garlic and cook until soft and fragrant.
- Then add the mushroom stock and bring to a simmer.
- In a small bowl dissolve, the potato flour into a paste in 1-2 tablespoons water.
- Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately.
- To serve: Drizzle some date syrup onto the plate.
- Place a generous helping of mushroom sauce onto your steaks, then sprinkle with the chopped parsley and chilli strips.
Tagged in: Celeriac
, Side dish