Celeriac Steak With Mushrooms, Tomatoes, Red Cabbage and Pea Puree Recipe.
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.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks