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Celeriac steaks with winter pesto
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Serves: 4 as a side
1 large celeriac (about 1kg), peeled
100ml extra virgin olive oil
1 tbsp nonpareille capers, drained and rinsed
½ x 20g pack sage
20g kale, leaves chopped
25g toasted pine nuts
20g parmigiano reggiano, grated
1 garlic clove
1. Preheat the oven to 200˚C, gas mark 6, and put a baking parchment-lined baking tray in to heat up. Cut the celeriac into 4 x 2cm-thick steaks. Put them on the hot baking tray and coat with 2 tbsp olive oil. Season and roast for 30 minutes, then gently turn over and roast for another 30 minutes until golden and tender. Add the capers to the tray for the final 5 minutes.
2. Meanwhile, for the pesto, whizz the sage leaves (discard the stems), kale, pine nuts, cheese and garlic in a food processor until ground to a paste. Drizzle in the remaining 70ml oil while processing, until combined. Transfer to a serving bowl and season. Serve the celeriac steaks with the pesto for spooning over.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.