Celeriac steaks with mushroom sauce for Pesach
Servings
4 as a main course, 6 as a side dish/starter
Prep Time
10 mins, plus 40 mins cooking time
Ingredients
Celeriac steaks
1 large celeriac, peeled and sliced into 5 cm thick steaks
Olive oil, to coat
Large sprinkling of salt
1-2 tsp smoked paprika
Mushroom sauce
250g button mushrooms - cut in half
200g shiitake mushrooms - sliced
1 medium onion, finely diced
1 clove garlic – peeled and finely chopped
300 ml mushroom stock – use two tbsp mushroom stock powder with 300ml water
1 1/2 tbsp potato flour
About 1 tbsp water - to dissolve the cornflour
Olive oil, for sautéing and roasting
Garnish
Flat leaf parsley leaves
Red chili – cut into very fine strips – optional
Date syrup
Instructions
1. Preheat the oven to 200°C.
2. Brush both sides of the celeriac steaks with olive oil, sprinkle with salt and smoked paprika and lie flat on a baking tray.
3. Place into the oven for 20 minutes, or until you start to see some browning on the edges of the steaks.
4. Remove from the oven and turnover, then return to the oven for another 10 minutes or until soft and browned.
5. Place the shiitake and button mushrooms into a bowl, then drizzle with just enough olive oil to coat, add a pinch of salt.
6. Transfer to a medium sized frying pan. Add the onion and garlic and cook until soft and fragrant.
7. Then add the mushroom stock and bring to a simmer.
8. In a small bowl dissolve, the potato flour into a paste in 1-2 tbsp water.
9. Whisk the dissolved corn flour into the simmering stock and stir well to avoid any lumps. The stock should thicken almost immediately.
10. To serve: Drizzle some date syrup onto the plate. Place a generous helping of mushroom sauce onto your steaks, then sprinkle with the chopped parsley and chili strips.