Celeriac Steaks with Citrus Salad and Horseradish Root
Roasted Celery Root Steak donned with Fresh Citrus and Horseradish Shavings
Celeriac, commonly referred to as celery root, is the bulbous root of a celery plant. Its aroma is a subtle, with a flavor reminiscent of the more commonly utilized celery stalks, nutty overtones, and just a hint of bitterness. The texture is similar to that of turnips and other root vegetables.
Although mostly used in soups and stews, celeriac is a versatile vegetable that can be prepared in many ways: cubed and roasted, grated in slaws, coated in tempura batter and deep-fried, or even as a delicious mash that can substitute the classic mashed potatoes. We chose to roast our steaks over frying or grilling, simply because we love the natural sweetness that roasting brings out of root vegetables. The result is a beautiful and unexpected vegetarian alternative to meat.
We uplifted this dish by adding a refreshing citrus salad and spicy horseradish, setting it apart from a typical vegetarian dish and adding an element of rustic elegance! And because, we thing celery root and mayo go hand-in-hand, so we certainly didn't skip on that. You'll find that the citrus salad adds just enough acidity and freshness to cut the mayo, while the freshly grated horseradish brings everything together.
Vegetarian Celeriac Steaks on a Bed of Mayo with Citrus and Shaved Horseradish
Prep Time: 15‘
Cooking Time: 25’
Additional Time: 0’
- 1/2 medium sized celery root peeled and cut into ¾-inch/2 cm thick disks
- drizzle of extra-virgin olive oil
- pinch of flake sea salt and freshly ground black pepper
For the flour mix:
- 1/2 cup all-purpose flour
- ½ teaspoon ground coriander
- 1 tsp salt
- 1 egg, beaten with a pinch of salt
For the panko breadcrumbs mix:
- 1 cup panko breadcrumbs
- 2 tbsp parmesan cheese
- 1 tsp onion powder
- 1-2 tsp finely chopped chives
- 1/2 - 1 cup of vegetable oil for frying
For the citrus salad:
- 1 cup citrus segments
- 1/4 cup roughly chopped flat-leaf parsley leaves
- ¼ cup sliced chillies
- flake sea salt
- freshly cracked black pepper
- Fresh horseradish root, for grating
- about 4 tbsp of mayo for plating (1 tbsp per steak)
- pinch of flake sea salt (optional)
- Heat the oven to 400°F/200°C;
- Drizzle the olive oil on the celery disks and season liberally with flake sea salt and freshly cracked black pepper; spread in an even layer on a baking sheet and roast until tender ,but not at all mushy, about 15 to 20 minutes; let the steaks cool.
- Meanwhile, mix all the ingredients for the flour mix and set aside; beat the egg in a shallow bowl with some salt and set aside; mix all the ingredients for the panko breadcrumb mix and set aside.
- Heat a frying pan over medium heat and add the vegetable oil.
- Gently dip the cooked celery steaks into flour and then into the egg, letting the excess drip off; coat the steaks in the panko breadcrumb and cook in oil for 2-3 minutes/side or until golden brown; transfer to paper towels to absorb the excess oil.
- Toss the segmented citrus with parsley, chillies, salt pepper, and a drizzle of olive oil.
- Spread about 1 tbsp of mayo to a plate; arrange the celery steaks on top of the mayo; top each steak with the citrus salad and the grated horseradish; serve immediately.