Celeriac Steak

Thick-cut celeriac ‘steak’in a saffron, cream and vermouth sauce with mushroom, tomato and shallot. This dish is a plant-based showstopper.

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how to make

Serves: 4

1 celeriac
1 clove of garlic
3 sprigs of thyme
150g butter
4 portobellini mushrooms
2 shallots
2 large tomatoes
150ml double cream
100ml vermouth
2 tsp Truffle Salt
Garnish: Chips

Prepare your celeriac by peeling and carving into a solid steak. Then melt all the butter in a large skillet and add a sprig of thyme and garlic clove (like you would if you were cooking a steak).
Once the butter starts to bubble add the celeriac and spoon the hot brown butter over the steaks. Cook on both sides for 4-5 minutes until the celeriac is caramelised and soft in the middle.
Meanwhile oven roast or grill your mushrooms, tomato and shallot with a drizzle of olive oil.
For the cream sauce heat 50ml of vermouth with double cream and a few strands of saffron. Increase the heat, stirring constantly but avoid boiling the cream. Warm for 3-4 minutes.
Finish your celeriac by adding 50ml vermouth, lighting and flame until the alcohol burns off. Season the entire dish by shaking generously with Truffle Salt.

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