These Glazed Celeriac Steaks with a Cheesy Crumb are so flavourful, festive-looking and easy to make. It is an excellent meal for a veggie-lover's Christmas table or anyone trying to cook something festive on a budget. It can also be a lovely surprise for that vegan guest. The one that you're never sure what to cook for. Why did I not think about preparing this yet?
Well, it wasn't me who invented this recipe. It is from The Official Peaky Blinders Cookbook. I turned it into a dairy-free version so that I can enjoy it, too. The celeriac steaks are deliciously tender and go perfectly with braised greens and chestnuts. Give them a try. I promise you won't regret it!
This recipe is from The Official Peaky Blinders Cookbook, but I turned it into a dairy-free version.
PREP TIME: 10 min
TOTAL TIME: 1 hr
- 1 celeriac, peeled
- 40g/ 3 tbsp vegan butter, softened
- 2 tbsp wholegrain mustard
- 2 rosemary sprigs, leaves picked and chopped
- 100ml dry white wine
- 100ml vegetable stock
- 100ml vegan cream
- 2 tbsp capers
- salt and pepper
For the cheesy crumb:
- small knob of vegan butter
- 1tbsp olive oil
- 50g breadcrumbs
- 25g vegan Parmesan, grated
- small handful of flat-leaf parsley, chopped
1. Preheat the oven to 190C/Gas 5 and line a roasting tin with parchment paper. Trim the top and bottom parts of the celeriac, then cut four 2 cm thick slices.
2. Place a frying pan over medium heat. Add the butter, mustard, rosemary, salt, and pepper to the pan. Then roast each side of the celeriac steaks for 3-4 minutes or until golden.
3. To make the cheesy crumb, melt the butter and add the olive oil to a clean pan over low to medium heat. Add the breadcrumbs and gently fry until golden, stirring continuously. Remove from the heat, stir in the parmesan and parsley and season with salt and pepper.
4. Transfer the steaks to a roasting tin, drizzle over the wine, stock a cream, then scatter over the capers. Spoon the crumb over the steaks and place the tin into the oven. Roast your steaks for about 15 minutes or until tender.
5. Prepare your favourite greens or other sides while the steaks cook. We served with braised curly kale, brussels sprouts, and cooked chestnuts.
Click on the below to download this recipe as a free, pdf recipe card:
Waste saving tip: Don't throw away the celeriac offcuts, turn them into Waldorf Salad instead! Cut the celeriac chunks and a small cored apple into matchsticks. Mix with vegan mayonnaise and chopped walnuts, season with salt and pepper and a dash of lemon juice.
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