Roast Celeriac Steaks, Artichoke Puree, Pistachio Pesto & Crispy Sprouts (v)
We love to serve this alongside roast lamb or chicken as an alternative side to a roast dinner or as part of a veggie feast. I used the leftover outer leaves of the Brussels sprouts we used in a recipe for Brussels Sprout Tacos (link falcon recipe). Alternatively, you can crisp up some kale or cavolo nero using the same method as the crispy brussels sprouts. Butter is obviously delicious in this recipe, but it can be substituted for olive oil.
- 1 Large Celeriac
- 75g Unsalted Butter
- 4 Sprigs Thyme
- 100g Jerusalem Artichokes, peeled and thinly sliced
- 100 ml Milk
- 100 ml Double Cream
- Handful Brussels Sprout leaves
- 100g Pistachios
- 1 Bunch Basil, roughly chopped stalks included
- 1 Bunch Mint, leaves removed
- 20g Parmesan, finely grated
- 1 x Clove Garlic
- 1 x Lemon
- 60-80ml Olive Oil
- Sea Salt
- Heat the oven to 180C/160C fan.
- Scrub the outside of the celeriac in cold water, cut away the root from the bottom and then slice two steaks across the centre part. With the celeriac that is left, peel away the skin and thinly slice just as you have the jerusalem artichokes.
- Place the two steaks on a baking sheet with baking paper, rub all over with 25g of the butter and sea salt. Roughly remove the leaves from 3 sprigs of thyme and sprinkle on the steaks. Cover the whole tray with foil and bake in the oven for 20-25 minutes. Remove the foil and bake for another 5-10 minutes. To check the celeriac is cooked through, a sharp knife should easily push through.
- While the steaks are cooking make the celeriac puree. Heat the butter in a large pan on a medium heat. Add in the sliced celeriac and artichokes and mix to coat, then turn the heat down and cook gently, mixing regularly to prevent it from sticking. Cook for 10-15 minutes or until the celeriac has softened.
- Pour both the milk and cream into the pan, make sure it is covered and bring to a simmer, simmer until the vegetable are almost falling apart.
- Strain the veg from the milk and cream, tip into a blender with a little of the liquid and blend until smooth, you can always add more of the liquid to loosen once you have started blending. Season with sea salt.
- While the puree is cooking, mix the sprout leaves in a bowl with a drizzle of olive oil and sea salt and spread out on a baking tray. Bake in the oven for 5 minutes until starting to crisp up, leave in a warm place until plating.
- In a blender, blend together the pistachios, basil, mint, parmesan, garlic, lemon juice and zest and slowly pour in the oil.
- To plate, spread the puree out on the bottom, place the celeriac steaks onto, drizzle the pesto and scatter the brussels sprout leaves!