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Celeriac Steaks with Café De Paris Sauce

Fish, Gluten-Free

This sophisticated dish by Yotam Ottolenghi elevates the humble celeriac into a true centrepiece. By slow-roasting the whole root until it is tender and “oozing caramel,” you create a rich, meaty texture that stands up beautifully to the complex, herb-infused Café de Paris sauce. It is a masterclass in plant-based gourmet cooking that is absolutely worth the time and effort.

Top Tip! This recipe relies on the “celeriac caramel” that forms during roasting. Make sure to scrape every bit of that dark, sticky juice from the roasting tin to brush onto your steaks before grilling.

Serves: 4
Course: Side
Prepare: 20 minutes
Cook: 195 minutes
Total: 215 minutes

Ingredients

The Celeriac
2 large celeriacs (1kg+ each)
75ml olive oil
Flaked sea salt and black pepper

Café de Paris Sauce

110g unsalted butter, cut into 2cm cubes
1 small banana shallot (25g), finely chopped
1 garlic clove, crushed
3 anchovy fillets in olive oil, drained
½ tsp medium curry powder
¼ tsp cayenne pepper
1 tbsp mustard powder
1 tbsp baby capers
2 tbsp each: finely chopped chives, tarragon, and parsley
2 tsp thyme leaves
110ml single or whipping cream
2 tsp lemon juice

Method

  1. Slow-Roast the Celeriac: Heat oven to 170°C fan. Scrub the celeriacs, trim the roots, and pierce the skin at least 20 times with a fork. Rub with olive oil and salt, then roast in a baking dish for 2.5 to 3 hours, basting every 30 minutes until caramelized and tender.
  2. Infuse the Butter: Place butter, shallot, garlic, anchovies, curry powder, cayenne, mustard powder, and ¼ tsp flaked salt in a pan over medium heat. Cook for 6 minutes, swirling occasionally, until the shallots soften and the butter becomes golden and caramelized.
  3. Add Aromatics: Stir in the capers, herbs, and pepper. Cook for 1 minute, then remove from heat.
  4. Prep the Steaks: Set oven to the highest grill setting. Slice the roasted celeriac widthways into 2½ cm thick steaks. Brush with the residual cooking oil and caramel, then arrange on a parchment-lined tray.
  5. Grill: Grill on the top shelf for 6–8 minutes until golden brown. Turn off the oven but keep the steaks inside to stay warm.
  6. Finish the Sauce: Reheat the herb butter for 1 minute, then add the cream and lemon juice. Swirl for 2 minutes until warm; do not over-mix, as the sauce should look purposefully “split” rather than emulsified.
  7. Serve: Pour the sauce onto a platter, top with the steaks, and finish with a sprinkle of flaked salt and pepper.

Nutrition

Energy

 2450kJ / 585kcals

Fat

 56.2g

Saturated Fat

 26.4g

Carbohydrates

 14.8g

Sugars

 6.1g

Fibre

 15.2g

Protein

 5.5g

Salt

 1.8g

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