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Celeriac steaks with salsa verde
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2 tbsp olive oil
1 tsp Cooks’ Ingredients Herby Zaatar
1 large celeriac
½ x 25g pack basil, finely chopped
½ x 25g pack flat leaf parsley, finely chopped
½ x 25g pack mint, leaves only, finely chopped
1 clove garlic, crushed
1 tbsp nonpareille capers, drained and chopped
1 tbsp finely chopped walnuts
Finely grated zest of 1 lemon
125ml extra virgin olive oil
1. Prepare and light the barbecue or preheat a grill or griddle. Mix the olive oil with the zaatar, then season. Peel the celeriac, trim and cut into 4 x 1cm thick rounds then brush with the flavoured oil. Cook slowly over a warm barbecue, turning often and brushing with the herby oil for 25 minutes until tender and golden.
2. Meanwhile, mix the finely chopped herbs with the garlic, capers, walnuts, lemon zest and olive oil, then season. Spoon over the steaks and serve with lemon wedges.
Typical values per serving:
This recipe was first published in May 2017.