zoom Celeriac steaks with spicy pepper sauce & Greek cheese

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    Celeriac steaks with spicy pepper sauce & Greek cheese

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    Celeriac steaks with spicy pepper sauce & Greek cheese

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    1 celeriac, peeled and cut into 4 steaks
    1 tbsp olive oil
    2 large red chillies, deseeded and chopped
    100g roasted jarred red peppers, rinsed, patted dry and roughly chopped
    ½ tsp caraway seeds
    1 clove garlic, roughly chopped
    ½ lemon, finely grated zest and juice
    250g pack cooked beluga lentils
    100g light Greek salad cheese
    130g pack watercress, rocket & spinach salad


    1. Cook the celeriac steaks in boiling, salted water for 10-15 minutes, until tender when tested with the tip of a knife. Preheat the oven to 240°C, gas mark 9. Pat the celeriac steaks dry and put them into
    a large roasting tin, drizzle with the oil and roast for 15-20 minutes until golden.

    2. Meanwhile, use a stick blender to whizz together the chillies, peppers, caraway seeds, garlic and lemon juice to make a sauce. Season and set aside.

    3. Divide the lentils between 4 plates, top with a celeriac steak, then spoon over some chilli sauce, crumble over some cheese and add a little
    lemon zest. Add some salad leaves to serve.

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    Cook’s tip

    Celeriac provides fibre which promotes healthy digestion and a variety of essential vitamins and minerals, including thiamin which contributes to normal heart function. Cauliflower steaks or thick wedges would work too, and the sauce and feta would make a tasty topping for a baked potato.


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