Roast Celeriac Steak Recipe
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami celeriac steak to the next level
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Potato masher
- Pastry brush
- Chef's knife
- Cutting board
- Zip-top bag
- Refrigerator
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 800g celeriac
- (check it's vegan) 120ml red wine
- 80ml olive oil
- 1 tbsp liquid smoke or smoked paprika
- 60ml soy sauce
- 1½ tbsp maple syrup
- ½ tsp dried thyme
- tbsp black peppercorns coarsely cracked with a pestle and mortar to make ½ tbsp
- 750g Maris Piper potatoes peeled and halved
- 55g vegan butter
- 50ml soy milk
- 1 tbsp gochujang
- 80ml soy milk
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