Slow Cooked Celeriac Steaks with Mustard, Capers & Herbs sauce

This recipe is inspired by one of my cooking heroes, Yotam Ottolenghi. It’s super easy, but do require some forward planning, as the celeriac has to be in the oven for at least 2 1/2 hour. A satisfying winter dish, who needs beef when you have celeriac….

Ingredients (serve 4)

2 celeriac

4 yellow beetroot

Olive oil

Salt

Maple sirup

Rocket salad for serving

For the sauce

1 onion

100 gram butter

2 egg yolk

1 heaped teaspoon of dijon mustard

1 teaspoon of tumeric (gurkemeje)

Juice of 1/2 lemon

3 tablespoon cream or goats cheese

Mixed herbs - what you have, I used parsley (persille), thyme (timian) and tarragon (estragon)

Capers

Method

Wash and peel the celeriacs. Rub in olive oil and good handful of salt. Place on baking parchment in an oven dish. Bake at 170 degree for 2,5 - 2,45 minutes. After an hour place 4 peeled yellow beetroots in the dish. Every 30 minutes pour over the celeriacs some of the juice forming in the dish. Remove from oven and slice into 3 cm thick slices. Place the slices on baking parcment on an oven tray. Brush the slices with a mixture og oil and maple sirup. Set the oven to grill and grill for 8 minutes till the slices caramelises and form brown patches.

In a pan melt half the butter. Sweat the finely chopped onion. Reduce the heat and cook for 8 minutes till the onion has soften but not browned. Ad the numeric and mustard. Whisk in the egg yolks, make sure the sauce doesn’t get too hot, never boiling. Ad the cream or goats cheese. Melt the butter (I use my micro oven). Pour the melted butter into the sauce and let it emulsify. Ad the lemon juice, finely chopped herbs and some of the capers, keeping the rest for spinkling on top. Stir and serve the sauce with the steaks, the quartered beets and some rocket salad. You can make a vegan sauce instead by using vegan butter, soya milk and a bit of marina for emulisifying or you can use a good vegan mayonnaise with added herbs and lemon juice.