Veg with edge: Celeriac steaks, caper and parsley chimichurri
Great for when you want to try something new but still with a sense of familiarity. The chimichurri gives a good kick to the steaks, and they’re beautifully charred on the outside and soft in the middle once cooked.
SERVES 4 as a side
FOR THE CELERIAC STEAKS
1 medium/large celeriac
1-2 tbsp olive oil
FOR THE CHIMICHURRI
2 large handfuls fresh parsley (or coriander), finely chopped, stalks included, plus extra to garnish
2 tbsp capers, drained
2 cloves of garlic, crushed or finely chopped
3-4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 lemon, juiced, plus a dash of zest
a pinch of dried chilli flakes
salt and pepper
- Preheat the oven to 200C/ 180C fan/gas 6. Thoroughly wash the celeriac and cut it into roughly 1.5cm-2cm steaks. You should have around six steaks. Place them on a baking tray and rub the olive oil over both sides of each steak. Sprinkle with salt, then place in the oven and roast for around 30 minutes. They’ll start to turn golden brown on top. Flip them over and roast for a further 20 minutes or so, allowing the other side to brown and the steak to become tender.
- While your steaks are roasting, make the chimichurri. Put your parsley, capers, garlic, olive oil, vinegar, lemon juice and zest and chilli flakes into a blender and blitz until you have a paste-type mixture, seasoning with salt and pepper if needed and adding a little extra olive oil if it’s too dry.
- Remove the steaks from the oven and evenly spread about a quarter of the chimichurri over them. Put them back into the oven for a further 5 minutes.
- To serve, dish up each steak with a dollop of chimichurri then garnish with parsley. You could also make a bed of the chimichurri, serving the steaks over the top. And feel free to add more than a quarter of the mix when putting the steaks back into the oven to warm through.