Roast celeriac steaks with celeriac purée, sauteed greens, caramelised leeks and toasted nuts
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Ingredients
½ celeriac cleaned and sliced into steaks
2 tbsp olive oil
Big pinch sea salt flakes
½ celeriac peeled and cut into cubes
2 large leeks, sliced and cleaned
2 tbsp olive oil
Pinch sea salt
For the purée:
3 tbsp natural yoghurt
1 tsp sea salt and black pepper
½ tsp garlic granules
2 tbsp extra virgin olive oil
Squeeze lemon juice
½ the cooked leeks
For the sautéed sprouts and greens:
1 tbsp olive oil
200g sprouts, sliced into quarters
100g greens of choice
Juice ½ lemon
1 tbsp extra virgin olive oil
Big pinch sea salt flakes and black pepper
Toasted hazelnuts
Method
Preheat your oven to 180°C/gas mark 4. Cut half the celeriac up into steaks.
Add to a large roasting pan with olive oil and salt. Roast for 20 minutes, then turn. Continue to roast for a further 20 -25 minutes or until the veg is cooked and golden brown. Remove from the oven.
To cook the leeks, add the oil and chopped leeks to a frying pan and fry gently for 10 minutes until soft and caramelised.
Set aside half for the purée. Put the cubed celeriac into a pan of boiling salted water and boil for 15 minutes or until tender.
Drain and set aside.
Now add it along with all the other purée ingredients to your food processor and blitz until very smooth and creamy.
To cook the sprouts and greens, add the olive oil to a frying pan along with sprouts, fry for 2-3 minutes until a little tender then add the greens.
Fry for a further minute until soft then add in the lemon juice, olive oil and salt and pepper.
To serve, top the purée with the celeriac streaks, greens, caramelised leeks and toasted hazelnuts.
My Vegan Year by Niki Webster published by Welbeck is out now, find more of Niki's recipes at rebelrecipes.com
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