Celeriac Steak With Mushrooms, Tomatoes, Red Cabbage and Pea Puree Vegan Recipe.
Updated: Jul 21, 2022
Over the weekend we went out to dinner at a local pub in Hampshire with the in'-laws. Celeriac steak was on the menu. So I thought why not. Let's try it. This is my take on it with a load of traditional accomplishments.
I've made this dish super healthy for you folks that are wanting to reduce your car intake a little more. (as you know I love my carbs). This is a fantastic dish for cutting season or for when you simply want something with high nutrients and low in calories.
250 Calories Per Serving:
1 Large Celeriac
1 Medium Ripe tomato
1 Large Flat Mushroom
To prep the steak places the celeriac on its side and trim off the bottom of it to make it flat with a sharp knife. Then place it on its bottom and cut in half downwards. You are then left with 2 halves. Take another long, large slice out of both halves from the centre about 1 cm thick. Then place the steaks on their side and trim around the edge removing the skin/peal.
Preheat an oven at 200c place them on a greased tray and rub a little oil over the top. Add the mushrooms and tomatoes to the same tray. Season with a little salt and pepper and place in the oven for 25 minutes.
Pea Purree: ( Makes 8 Portions)
900g Frozen Peas
3 White Onions Roughly Chopped
750 mL Water
6 Garlic Cloves
2 Sticks Celery
2 TBSP Mint Sauce
Salt to Taste
In a large pan simmer the onions garlic, celery and salt in the water with a lid on for 45 minutes.
Add the frozen peas and mint sauce and then with a Blitzer and blend while cold until smooth.
Store in the fridge and reheat on the stove or microwave when needed.
You can also turn this into the beautiful pea and mint soup by adding an additional 750ml water at the end. Soup recipe. Click Here.
Serve as per the picture above.
Serve with a bowl of watercress topped with walnuts, dried cranberries and a drizzle of balsamic.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks