Celeriac Steaks, Miso Mushrooms, Bean Mash and Herb Oil
By OcadoLife
Published on 04 October 2022
Braising the celeriac gives it a soft, buttery centre with lovely caramelised edges. This recipe by Nena Foster allows seasonal veg to take centre stage – it's rich and warming, boasting plenty of comforting umami from the roasted miso mushrooms. Enjoy this vegan and gluten-free supper as an impressive dinner party main. Looking for more vegetarian recipes? Look no further.Time and servings
55 minsTotal time
4Servings
55 minsCooking time
Ingredients
- 600 g of mixed mushrooms, halved or sliced
- 5 cloves of garlic, skin on
- 3 tbsp of olive oil, for drizzling and frying
- 1.5 tbsp of miso paste, red or brown (gluten-free, if required)
- 1 kg of celeriac, skin on (1.5cm-thick slices)
- 1 vegetable stock cube(gluten-free, if required)
- 800 g of cannellini, haricot or butter beans, drained and rinsed
- 30 g of preserved lemon in brine, drained and chopped, 1-2tsp brine reserved
- 50 ml of white wine(any will work)
- 150 ml of extra virgin olive oil
- 50 g of fresh herbs(we used fresh parsley)
- 1 tbsp of dried herbs(we used dried parsley)
- 1.5 tsp of chilli flakes, to taste
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Toss the mushrooms and garlic in a roasting dish with a little oil and the miso. Roast for 30-35 mins (stir once), until the mushrooms have golden edges. Keep warm until needed.Step 2
Meanwhile, boil the celeriac in a pan of salted water for 10-12 mins, until soft. Drain, keeping 500ml of the cooking water in a jug; set the celeriac aside. Stir the stock cube into the water.Step 3
Put the beans into a pan with 200ml of this stock. Add the preserved lemon and 1-2tsp brine; simmer for 10 mins.Step 4
To make the herb oil, put the extra virgin olive oil, dried herbs, fresh herbs and chilli flakes into a small blender, add a pinch of salt and very roughly blend. Set aside.Step 5
When the beans are soft, squeeze in 3 of the roasted garlic cloves. Tip into a blender, add a drizzle of oil; blitz until smooth. Season and keep warm.Step 6
Heat a glug of oil in a large frying pan over a high heat. Season the celeriac slices, then fry for 2-3 mins on each side, working in batches.Step 7
Add the wine to the stock left in the jug. Pile the celeriac into the frying pan; reduce the heat. Add a few splashes of the stock mix; cover. Cook for 2-3 mins, so it evaporates. Repeat until the stock has been used; spoon it over the veg occasionally, and turn the celeriac in the pan.Step 8
Serve the celeriac and mushrooms on top of the bean mash, and finish with the herb oil.