Celeriac steaks with lentils & garlic mayo

Celeriac steaks with lentils & garlic mayo

Nutty thick steaks of celeriac takes on a hero role in this delicious supper.  Serve simply as it is in this recipe or with an additional seasonal vegetable

5 out of 5 stars(2) Rate this recipe
HealthyHigh fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 medium celeriac, cut into 2 x 1cm thick slices (from the centre), peeled
  • 10g Essential Unsalted Butter
  • 1 tsp Cooks’ Ingredients Red or White Miso Paste
  • 1 clove/s clove garlic, crushed
  • 1 Essential Orange, scrubbed, juice, plus ½ tsp zest
  • 40g vegan mayonnaise
  • 400g can Essential Lentils In Water
  • sprig/s sprigs thyme, leaves only, chopped, plus extra to sprinkle
  • ½ bunch Essential Salad Onions, chopped


  1. Put the celeriac steaks in a steamer over plenty of boiling water. Cover with a lid and steam for 10 minutes, until softened but not collapsing. Melt the butter and mix with the miso paste in a small bowl. Spread ½ over the celeriac. Combine ½ the garlic with the orange zest, mayonnaise and a little black pepper in a small bowl.

  2. Put the contents of the can of lentils (including the water), the thyme, salad onions, remaining garlic and orange juice in a saucepan. Cover and cook gently for 10 minutes.

  3. Heat a ridged griddle pan. Add the celeriac steaks, buttered-sides down, and cook for 2-3 minutes, until marked with griddle lines and starting to soften. Spread the remaining butter mixture over the top, then turn the steaks and cook for 2-3 minutes more. Season the lentils to taste and spoon onto plates. Top with the steaks and serve with the mayonnaise and an extra sprinkling of thyme.

Cook’s tip

If you don’t have a steamer, bring a little water to the boil in a large saucepan, place the celeriac steaks in a heatproof sieve or colander and rest the sieve over the pan. Cover with a lid to steam. 


Typical values per serving when made using specific products in recipe


1,367kJ/ 329kcals



Saturated Fat












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