Celeriac steaks with curried pink peppercorn sauce

Name: Celeriac steaks with curried pink peppercorn sauce
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: Serves 2 (or 4 as a side)
Ingredients: 1 medium celeriac (500-600g), scrubbed; Dash vegetable oil; 2 tbsp unsalted butter; 1 banana shallot (echalion), finely chopped; 1 tsp wholegrain mustard; 1 tsp curry powder; ¼ tsp ground turmeric; 1 tsp pink peppercorns; 3 tbsp marsala wine or sherry; 100ml vegetable stock; 100ml double cream; Dash cider vinegar; 1 tsp finely chopped chives, plus extra to sprinkle

Portion size: Serves 2 (or 4 as a side)
Hands-on time 15 min. Oven time 2½ hours
Difficulty: easy

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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The dense texture of celeriac means it can be treated a bit like a steak – and its earthy flavour makes it the perfect vehicle for bold sauces. This cream-based one is mildly spiced and contains floral pops of pink peppercorn – an absolute knockout vegetarian main course for two.

Discover more delicious celeriac recipes – and more vegetarian versions of classic dishes.

Before you start

Turning the foil-wrapped celeriac while it roasts means it’ll baste in its own juices, preventing the base from overcooking at the same time – so don’t skip it!

You can nestle the foil-wrapped celeriac in the hot coals of a barbecue, turning often for about an hour. It will be blackened under the foil, but simply cut off the black skin, then cut into thick steaks. The root will be super juicy and soft with a wonderfully smoky flavour.

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Ingredients

1 medium celeriac (500-600g), scrubbed
Dash vegetable oil
2 tbsp unsalted butter
1 banana shallot (echalion), finely chopped
1 tsp wholegrain mustard
1 tsp curry powder
¼ tsp ground turmeric
1 tsp pink peppercorns
3 tbsp marsala wine or sherry
100ml vegetable stock
100ml double cream
Dash cider vinegar
1 tsp finely chopped chives, plus extra to sprinkle

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Method

Heat the oven to 180°C/160°C fan/gas 4. Put the celeriac on a large sheet of foil, drizzle with oil and season with salt and pepper. Wrap up tightly, then bake in the oven for 2½ hours, turning the parcel occasionally (see Before You Start).
Once it’s ready, discard the foil, then scrape off the skin with a small knife or peeler (it will come off easily straight out of the oven but obviously will be hot, so be careful). Slice the celeriac into 2-3cm thick ‘steaks’.
Add half the butter to a large frying pan over a medium heat. Swirl the pan to coat it in melted butter, then add the celeriac steaks in a single layer (work in batches if you need to). Cook for a few minutes on each side until caramelised. Transfer to a plate and cover with foil to keep warm.
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Add the remaining butter to the pan along with the shallot and a pinch of salt. Gently fry for 3-5 minutes until softened, then stir in the mustard, curry powder, turmeric and peppercorns. Pour in the marsala or sherry, simmer for 2 minutes, then add the veg stock and cream. Gently simmer until reduced to a sauce (about 5 minutes). Season with salt, pepper and a dash of vinegar and finish with a sprinkling of chopped chives.
Divide the celeriac steaks among 2 or 4 plates, then spoon over the sauce and sprinkle with extra chopped chives.