Grilled celeriac 'steak' recipe
Grilled celeriac 'steak' with porcini mushroom seasoning and chips Twice cooked celeriac with a porcini mushroom, maple syrup and black garlic glaze. Served with crispy chips and grilled mushrooms makes for a veggie centric main meal! 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12)1 tsp porcini mushroom powder 1 tbsp maple syrup2 tbsp black garlic paste1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard1 tbsp freshly chopped parsley 2 tbsp rapeseed oil 1 medium onion, finely chopped 6 garlic cloves, left whole 500g/1lb 2oz celeriac, cut into two thick rounds or 'steaks', trimmings discarded ¼ tsp dried thyme 1 tbsp soured cream 1 medium potato, cut into large chips (about 12) 1 tsp porcini mushroom powder 1 tbsp maple syrup 2 tbsp black garlic paste 1 tbsp tamari 100g/3½oz mushrooms, halved 30g/1oz rainbow chard 1 tbsp freshly chopped parsley Method Preheat the oven to 180C/160C Fan/Gas 4.Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel.Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges.Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside.In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Heat a tablespoon of oil in a frying pan over low heat. Gently fry the onions for 5 minutes until soft and caramelised. Mash using a wooden spoon to form a paste. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Lightly oil a large sheet of kitchen foil with rapeseed oil. Place the onion paste and garlic cloves on top. Put the celeriac steaks on top. Season with thyme, salt and pepper. Wrap the foil around the celeriac to make a parcel. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. Bake for 30–40 minutes until the celeriac is tender. Transfer the celeriac to a plate, cover with foil and allow to rest. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. In a small bowl, mix the roasted onions and soured cream together. Set aside for later. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Drizzle the potato chips with a little oil. Bake for 30–40 minutes, until tender and crisp at the edges. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Meanwhile, make a paste with a tablespoon of oil and the porcini mushroom powder. Rub all over the baked celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Heat a large frying pan over medium heat and add the maple syrup, black garlic paste and tamari. Stir constantly until well blended then remove from the heat. Brush this glaze all over the celeriac. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. Preheat a griddle pan, then sear the celeriac steaks for approximately two minutes on each side. Set aside. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. In the same pan, cook the mushrooms and rainbow chard over medium heat for a couple of minutes until charred and slightly softened. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. To serve, put the celeriac steaks on a serving plate, surround with mushrooms, rainbow chard and chips. Garnish with parsley and serve the soured cream dip alongside. Recipe tips If you don't need this recipe to be gluten-free you can use soy sauce instead of tamari. The trimmings leftover from cutting the celeriac into steaks can be saved to use in stews, soups and gratins.