Celeriac steaks with curried pink peppercorn sauce
Thick celeriac steaks have an earthy flavour, making them the perfect vehicle for a bold peppercorn sauce. A knockout vegetarian main for two.
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Cooking tools:
- Grill
- Oven
- Aluminum foil
- Tongs
- Chef's knife
- Cutting board
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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