Rib-eye steaks with roasted roots & parsley pesto

Name: Rib-eye steaks with roasted roots & parsley pesto
Ingredients: 250g celeriac , peeled and cut into chunks -; 300g carrot , quartered lengthways -; 3 long shallots , quartered, leaving root intact -; 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves -; 2 ½ tbsp olive oil -; 2 rib-eye steaks (around 250g/9oz each) -; 1 head red or green chicory , broken into leaves, centre quartered -; small bunch parsley -; 25g unsalted cashew -; 1 small garlic clove -; 3 tbsp extra-virgin olive oil , plus extra if needed -; squeeze of lemon juice -; 3 tbsp grated parmesan -

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Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread...

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Ingredients

250g celeriac , peeled and cut into chunks -
300g carrot , quartered lengthways -
3 long shallots , quartered, leaving root intact -
3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves -
2 ½ tbsp olive oil -
2 rib-eye steaks (around 250g/9oz each) -
1 head red or green chicory , broken into leaves, centre quartered -
small bunch parsley -
25g unsalted cashew -
1 small garlic clove -
3 tbsp extra-virgin olive oil , plus extra if needed -
squeeze of lemon juice -
3 tbsp grated parmesan -