Salt-baked celeriac steaks with herby Salsa Verde

In this recipe, you roast the celeriac whole in its skin first essentially steaming the vegetable in its own juices, concentrating the flavour. The skin acts as a natural pressure cooker, ensuring the texture is incredibly silky before you give it that final, crispy pan-sear. We have paired this with a Salsa Verde. The acidity of the herbs cuts perfectly through the buttery richness of the roasted root.

Ingredients

• 1 large Celeriac (scrubbed clean, but not peeled yet).
• 3 tbsp Olive oil
• 1 tbsp Sea salt
• a few sprigs of Thyme

The Salsa Verde

• Large handful of Spring Greens (the tender inner leaves).
• Small bunch of flat-leaf parsley and mint.
• 1 tbsp Capers (drained).
• 1 tsp Dijon mustard.
• 60ml Extra virgin olive oil.
• A squeeze of Lemon juice.

Method

1. Preheat your oven to 200°C. Place the whole, scrubbed celeriac on a baking tray. Rub it all over with olive oil and the sea salt. Roast for 1 hour to 1 hour 15 minutes, depending on size. To see if it is done: Slide a skewer into the centre. There should be absolutely no resistance, feeling like butter.
2. Remove the celeriac from the oven and let it cool for 5 minutes. Use a sharp knife to slice away the gnarly outer skin (it will peel off easily now). Cut the remaining celeriac into 2cm thick steaks.
3. Heat a little oil in a frying pan over medium-high heat. Place the celeriac steaks in the pan and sear for 2–3 minutes per side until they are deeply golden and caramelised.
4. The Salsa Verde - While the celeriac is roasting, finely chop the greens, parsley, mint, and capers. Mix them in a bowl with the mustard, olive oil, and lemon juice. You want a chunky, vibrant, and acidic dressing.
5. Place a celeriac steak in the centre of the plate and spoon over a generous amount of the Salsa Verde.