Roasted Celeriac Steaks With Green Tahini Sauce Vegan Gluten Free Recipes

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ROASTED CELERIAC STEAKS WITH GREEN TAHINI SAUCE [VEGAN] [GLUTEN FREE]



Roasted Celeriac Steaks with Green Tahini Sauce [vegan] [gluten free] image

These yummy roasted celeriac steaks are served with a creamy green tahini sauce, toasted hazelnut and a side of sauteed mushrooms, spinach and butter beans.

Provided by theflexitarian

Categories     Entertaining     Family Meals     Quick & Easy

Time 39m

Number Of Ingredients 18

1 medium celeriac
olive oil
1 red onion
3 garlic cloves
300 g mushrooms
260 g spinach
1 tsp dried thyme
400 g butter beans or cannellini beans
20 g parsley
30 g basil
1 garlic clove
75 g tahini
75 ml water
½ tsp ground cumin
2 Tbsp capers - roughly chopped
Juice of 1 to 2 lemons
1 to 2 Tbsp of maple syrup
75 g hazelnuts

Steps:

  • Preheat the oven to 200°C/ 180 Fan. / Gas 6.
  • Peel the celeriac. Cut it into four 2-cm [0.78"] thick slices/steaks (keep the edges to make soup or vegetable stock)
  • Heat some salted water in a pan. Parboil the celeriac steaks for 10 mins until just tender.
  • In the meantime, heat some olive oil in a frying pan. Add finely chopped red onion and crushed garlic. Fry gently until soft. Add finely sliced mushrooms and dried thyme. Fry gently for 10 mins until they are cooked and have a nice golden brown colour. Add spinach and cook until wilted. Add the cannellini beans to the pan. Season to taste. Stir all together and keep warm. You can make the tahini sauce (see step 6) while the mushrooms are cooking.
  • When the celeriac steaks are done, pat them dry. Place them in a roasting tin. Drizzle with some olive oil and season with salt and pepper on both sides. Roast for 15-20 minutes until golden. In the meantime, blend together all the ingredients of the green tahini sauce (except for the capers, lemon juice and maple syrup). Transfer to a bowl. Add chopped capers. Season to taste adding more lemon juice and /or maple syrup.
  • Toast hazelnuts in a pan. Set aside.
  • Serve the celeriac steaks with the vegetables. Top with green tahini sauce, extra capers and toasted hazelnuts.

Nutrition Facts : ServingSize 250 g, Calories 443 kcal, Carbohydrate 50 g, Protein 19 g, Fat 23 g, SaturatedFat 3 g, Sodium 679 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 18 g

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