Celeriac Steak With Green Sauce

配料

2 large celeriac, hairy roots discarded and scrubbed clean – no need to peel (1.8kg net weight)

120ml olive oil, plus extra, if needed

Flaked salt and black pepper

GREEN SAUCE:

FOR THE GREEN SAUCE

3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note)

1 cup packed fresh cilantro leaves

2 cloves garlic, roughly chopped

½ cup mayonnaise, best quality such as Hellmann's

¼ cup sour cream

1 tablespoon fresh lime juice, from one lime

½ teaspoon salt

⅛ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

步骤

For the Celeriac Steaks:

Can be grilled on BBQ or cooked in Oven.

Oven: Heat the oven to 190C (170C fan)/375F/gas 5.

Peel the celeriac and cut into 2.5cm thick steaks. Score the faces in cross hatch. Place on an oven tray lined with baking paper.

Mix the oil with a tablespoon of flaked salt, then rub this all over the celeriac. Can glaze with soy sauce for extra colour.

Roast the celeriac for ~1 - 1.30hr depending on their size, baste and turn every 20 minutes or so, until the celeriac is deeply browned all over, soft all the way through and oozing “caramel”.

For the Green Sauce:

Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.