Roast Celeriac Steak with Creamy Curried Vegetables
This recipe was very much influenced by the great and incomparable Yotam Ottolenghi. We have heard a great deal about roast cauliflower steaks and slightly less about roast celeriac, which seems a little unjust as it becomes deliciously meaty and fills the house with the most wonderful aroma as it quietly transforms itself into a dark and glossy globe oozing "caramel". The creamy curried leeks and vegetables - use whatever you have - partner it perfectly.
1 celeriac (weighing about 1 kg)
80ml olive oil
pinch flaked sea salt
1 onion, finely chopped
1 leek, helved lengthways and roughly chopped
2 cloves garlic
1 tsp. curry powder
Quarter tsp. cayenne
1 tsp. ground cinnamon
100ml double cream
juice of half a small lemon
100g frozen peas
2 tbsps. chopped parsley
Salt and pepper
Oven 180c, 160 fan
Scrub the celeriac to remove any soil remaining stuck in its nooks and crannies.
Pierce all over many times with the prongs of a fork Place in a small roasting pan, drizzle over the olive oil, rub it in well and sprinkle with the flaked sea salt.
Roast in oven at 180c (see above), basting with the oil from time to time, until dark, soft all the way through and oozing "caramel" - approximately 3 hours. Allow to cool.
Prepare the sauce:
Sweat the finely chopped onion in the butter with a pinch of salt until opaque Add the chopped leek and cook gently until wilted. Grate in the garlic, stir everything together and continue to cook for a minute or so. Add the curry powder, cayenne and cinnamon; stir on a gentle heat until fragrant, then set aside.
Return to the celeriac. Cut it across its equator into two thick steaks approximately 3 cm thick. Brush all over one side of each steak with olive oil and slide onto a hot griddle pan on a fairly high heat until nicely browned, about 5 minutes. Now brush the other side of the steaks with olive oil and flip them over to brown that side too.
Return the sauce pan to the heat, add the cream, lemon juice, chopped herbs, peas and seasoning. Bubble the sauce, stirring until slightly thickened (only moments). Serve with the celeriac steaks.
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