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per kgPlease 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.
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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