Celeriac Steaks, Miso Mushrooms, Bean Mash and Herb Oil

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4 serving

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Prep time:

Cook time: 55 mins

Serves: 4

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.

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Ingredients Method

Ingredients

600g mixed mushrooms, halved or sliced
5 cloves garlic, skin on
3 tbsp olive oil, for drizzling and frying
1½ tbsp miso paste, red or brown (gluten-free, if required)
1 kg celeriac, skin on (1.5cm-thick slices)
1 vegetable stock cube (gluten-free, if required)
800g cannellini, haricot or butter beans, drained and rinsed
30g preserved lemon in brine, drained and chopped, 1-2tsp brine reserved
150ml extra virgin olive oil
1 tbsp dried herbs (we used dried parsley)
50g fresh herbs (we used fresh parsley)
1½ tsp chilli flakes, to taste
50ml white wine (any will work)

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.