Rib-eye steaks with roasted roots & parsley pesto recipe | Good Food
Try a new way with your griddled beef and serve with a green sauce, plus roasted carrots, celeriac, shallots and celery, from BBC Good Food.
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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
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