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Anna Lewandowska

Celery root steak

Thick slices of celeriac oiled, seasoned and baked until soft and golden, served on lamb's lettuce with pan-fried mushrooms, red onion, vegan mozzarella and walnuts.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1 serving
Course: Main Course
Cuisine: Polish
Calories: 480
Ingredients Method Notes

Ingredients
  

Steak
  • 3 slices of celery root
  • 1 teaspoon olive oil
  • sea salt
  • black pepper
Mushrooms
  • several fresh mushrooms
  • 0,5 teaspoon clarified butter ghee
  • sea salt
  • black pepper
Salad
  • 1-2 handfuls lamb's lettuce
  • 0,25 red onion
  • 2 slices vegan mozzarella
  • several walnuts

Method
 

  1. Peel the celery root with a knife rather than a peeler, cutting deep enough to remove the whole brown layer, and slice it across into rounds about 1 cm thick.
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  2. Spread oil on the slices and season with salt and pepper on both sides.
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  3. Spread them on a baking sheet with space between them and bake at 200 C (390 F) for about 45 minutes, turning once, until soft and golden brown.
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  4. Start the chopped mushrooms in a hot dry pan and let their water evaporate, then add the clarified butter and season with salt and pepper.
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  5. Put the lamb's lettuce on a plate, lay the baked celery steaks on it and add the mushrooms and diced red onion.
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  6. Crumble the mozzarella over the top and finish with walnuts, assembling right before eating.
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Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.