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Celeriac
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per kgNutty 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
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
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
Energy | 1,367kJ/ 329kcals |
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Fat | 19g |
Saturated Fat | 3.9g |
Carbohydrates | 22g |
Sugars | 6.4g |
Fibre | 12g |
Protein | 11g |
Salt | 0.9g |
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