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- Celeriac steaks with olive salsa
Celeriac steaks with olive salsa
Nutrition facts per serving:
- Energy in kcal about 261
- Fat about 17g
- Carbohydrates about 14g
- Protein about 7g
This is needed
This is needed
for 4 people
Celeriac
- 2 garlic clove, bruised
- 10 sage leaves
- 800 g celeriac, cut into slices approx. 2 cm thick
- 0.25 tsp salt
- 2 tbsp olive oil
- a little pepper
- 2 dl vegetable bouillon
- 2 bay leaf
- 1 tin white beans (approx. 410 g), rinsed, drained
Olive salsa
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- 1 tsp Dijon mustard
- 2 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 80 g pitted green olives, finely chopped
- 1 tbsp capers, finely chopped
- 2 bunches flat-leaf parsley, finely chopped
- 1 organic lemon use a little grated zest and 1 tbsp of juice
- 0.25 tsp salt
And that's how it's done
And that's how it's done
Celeriac
Heat the oil in a wide non-stick frying pan. Add the garlic and sage. Season the celeriac slices, fry in batches for approx. 10 mins. on each side. Pour in the stock, add the bay leaf, cover and cook for approx. 5 mins. Add the beans, continue to cook for a further 5 mins.
Olive salsa
Combine the mustard, balsamic and oil. Add the olives, capers, parsley, lemon zest and juice, mix and season with salt. Plate up the celeriac steaks and beans in deep dishes along with the stock, drizzle the olive salsa on top.
