Baked celeriac steaks with firecracker sauce

Baked celeriac steaks with firecracker sauce

A new way to pack plenty of veg, and flavour, into supper time. Use coriander instead of parsley, if you prefer.

5 out of 5 stars(1) Rate this recipe
HealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 1 vegetable stock cube
  • 1 medium celeriac
  • 2 small red onions, thinly sliced
  • 2 clove/s garlic, thinly sliced
  • 1 tbsp clear honey
  • 120g pack Firecracker Stir Fry Sauce
  • 400g can black beans, drained
  • 200g pack sugar snap peas, halved lengthways
  • ½ x 25g pack flat leaf parsley, chopped


  1. Preheat the oven to 220ºC, gas mark 7. Crumble the stock cube into a saucepan and add 500ml water. Bring to the boil. Cut away the skin from the celeriac and slice the flesh across into 4 steaks, each about 1.5cm thick. Cook in the stock for 10 minutes, turning the celeriac halfway through.

  2. Scatter the onions and garlic into a flameproof roasting tin. Lift the celeriac steaks from the stock, place on top of the onions and drizzle with the honey, then the firecracker sauce. Bake for 15 minutes. Stir the black beans into the onions, then return to the oven for 5 minutes.

  3. Return the stock to the boil and cook the sugar snaps for 1 minute. Drain, reserving 200ml of the stock (if there’s not enough, top it up with water). Arrange the celeriac on serving plates. Add the sugar snaps, reserved stock and parsley to the roasting tin and bring to the boil on the hob. Spoon over the celeriac to serve.

Cook’s tip

Celeriac has a gently nutty celery flavour, and firm flesh. You could also try swede, sweet potatoes or squash in this recipe.


Typical values per serving when made using specific products in recipe


808kJ/ 192kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating