Recipes › Celeriac › Celeriac Steaks with Herb Butter
Celeriac Steaks with Herb Butter
Thick slabs of celeriac seared like a steak until golden and caramelized, then roasted until tender inside. Finished with a rosemary-garlic butter, these are a genuinely satisfying vegetarian centerpiece. The dense, mild sweetness of celeriac handles the aggressive searing beautifully.
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Ingredients
- 1 celeriac, peeled and cut into 4 slabs about 1.5 inches thick
- 3 tbsp olive oil
- 1¾ oz butter
- 3 cloves garlic, lightly crushed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tsp salt and black pepper, to taste
Contains: celery, milk.
Method
- Preheat oven to 400°F (200°C). Season celeriac steaks generously with salt and pepper. Heat olive oil in a large oven-safe skillet over high heat.About 3 min
- Sear the celeriac steaks for 3-4 minutes per side until deeply golden. Don't move them until a golden crust forms.About 8 min
- Add the butter, garlic, rosemary, and thyme to the pan. Transfer to the oven. Roast for 18-20 minutes, basting with the butter every 5 minutes, until a knife pierces the center easily.About 20 min
- Transfer to plates. Spoon the herb butter over each steak. Serve with lemon on the side.About 2 min
Tips
- The high-heat sear is essential — without it, the steaks will look pale and taste less interesting.
- Basting with herb butter throughout roasting keeps the surface golden and adds flavor.
Ring the changes
- Serve over a celeriac purée for a full celeriac experience.
- Use miso butter instead of herb butter for a umami-rich finish.
Keeping it
Best eaten immediately. Leftovers reheat in a 350°F oven.
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