Baked celeriac steaks with firecracker sauce

Name: Baked celeriac steaks with firecracker sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 vegetable stock cube; 1 medium celeriac; 2 small red onions, thinly sliced; 2 clove/s garlic, thinly sliced; 1 tbsp clear honey; 120 g pack Firecracker Stir Fry Sauce; 400 g can black beans, drained; 200 g pack sugar snap peas, halved lengthways; 25 g pack flat leaf parsley, chopped

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

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.
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.
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.