Prep: 10 minutes Cook: 1 hour
I call these ‘steaks’ for want of a better word. They are being
fried and sliced in the same way as their meat counterparts,
and you get to enjoy a nice chunk of succulent, juicy celeriac
flesh with gusto. Using dried mushrooms makes for a dark,
flavourful stock that adds depth to this delicious dish. Serve
with kale, spinach or chard, cooked in your favourite way.
© 2019 Matt Pritchard / Mitchell Beazley · Reproduced with permission. · Dirty Vegan by Matt Pritchard published by Mitchell Beazley £20, hardback (octopusbooks.co.uk) Photography by Jamie Orlando Smith and Chris Terry.
You Will Need
Put a pan of water on to boil for your celeriac.
Pour the measured boiling water into a bowl. Add the
dried mushrooms to the water and leave to soak.
Meanwhile, peel the celeriac and slice it horizontally into
4 equally thick slices. These are your steaks. Season them
well, then poach or steam them for 15–20 minutes, until
they are easily pierced with a knife. Remove from the
pan and set aside.
While the celeriac cooks, warm 2 tablespoons olive oil in
a saucepan and gently fry the shallot, celery and carrot over
medium-low heat for 5 minutes, until they begin to soften.
Add the lentils, bay leaf and wine to the saucepan. Cook
for 3–4 minutes while the wine bubbles away and reduces
by half, then tip in the liquid from the mushrooms. Roughly
chop the rehydrated mushrooms and add those to the pan,
too. Bring the mixture to a very gentle simmer and cook,
loosely covered, for 25–30 minutes, until the lentils are
tender but not mushy. Most of the liquid should have
been absorbed. Add a dash more water if they dry out
before they are cooked.
While the lentils are cooking, make the sauce. Put the
walnuts, capers, garlic and rosemary into a mini food
processor or a pestle and mortar and blend together with
enough olive oil to give you a thick pesto-like consistency
(you may need to add 1–2 tablespoons of water). Season
with salt, pepper and lemon juice to taste. Set aside.
To fry the celeriac steaks, warm 2 tablespoons olive oil
in a frying pan, add the steaks and fry for 4–5 minutes
per side until golden brown. Finish them with plenty
of black pepper.
When the lentils are done, stir in the mustard and season
with salt and pepper to taste, then transfer to serving plates.
Slice each steak thickly and sit the slices on top of a portion
of lentils. Spoon a little of the sauce over the top. Sprinkle
with parsley and serve with the greens of your choice.