Ingredients

1 big celeriac root, washed, skin peeled and cut in around 2 cm thick slices
1 jar H&B cannellini beans
1 jar H&B tomato, red pepper & masca-no-ne sauce
100g H&B ground almonds, lightly toasted
1 clove garlic
10 sprigs flat leaf parsley
Juice of 1 lemon
1 tbsp Zaatar
2 tbsp extra virgin olive oil

For the Chimichurri dressing

2 tbsp extra virgin olive oil
50ml red wine vinegar
2 tsp chilli flakes
Salt and pepper to taste

To serve

H&B flaked almonds
Fresh mint

Oven roasted celeriac steak with romesco beans

Name: Oven roasted celeriac steak with romesco beans
Cook time: 50 minutes
Total time: 50 minutes
Yield: 3
Ingredients: 1 big celeriac root, washed, skin peeled and cut in around 2 cm thick slices; 1 jar H&B cannellini beans; 1 jar H&B tomato, red pepper & masca-no-ne sauce; 100g H&B ground almonds, lightly toasted; 1 clove garlic; 10 sprigs flat leaf parsley; Juice of 1 lemon; 1 tbsp Zaatar; 2 tbsp extra virgin olive oil; 2 tbsp extra virgin olive oil; 50ml red wine vinegar; 2 tsp chilli flakes; Salt and pepper to taste; H&B flaked almonds; Fresh mint

50 minutes

Beginner

Reviewed byHolly Roper

Sliced, roasted and glazed celeriac steaks have never tasted so good in this vegan dish, boasting six juicy plant points.

A delicious, creamy, mouth-watering vegan dish with six plant points per serving, that’s full of vibrant flavours in every bite. Add in H&B’s tangy tomato, red pepper and masca-no-ne sauce for amazing creaminess but dairy free and low in saturated fat.

Finish with a sprinkling of flaked almonds to increase those healthy fats alongside a chimichurri dressing, that’ll leave your taste buds excited and you feeling energised.

H&B nutritionist Vicky Jones says: "Celeriac is a versatile root vegetable with a mild flavour but is also high in fibre, supporting your gut microbiota.”

Ingredients

1 big celeriac root, washed, skin peeled and cut in around 2 cm thick slices
1 jar H&B cannellini beans
1 jar H&B tomato, red pepper & masca-no-ne sauce
100g H&B ground almonds, lightly toasted
1 clove garlic
10 sprigs flat leaf parsley
Juice of 1 lemon
1 tbsp Zaatar
2 tbsp extra virgin olive oil

For the Chimichurri dressing

2 tbsp extra virgin olive oil
50ml red wine vinegar
2 tsp chilli flakes
Salt and pepper to taste

To serve

H&B flaked almonds
Fresh mint

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Nutrition

Nutritional information

Per	100g	Serving (318g)
Energy (Kj)	475 kJ	1509 kJ
Energy (kcal)	114 kcal	363 kcal
Fat	6.7g	21g
of which saturates	0.9g	2.9g
Carbohydrates	7.3g	23g
of which sugars	1.9g	5.9g
Fibre	3.9g	12g
Protein	4.2g	13g
Salt	0.5g	1.6g

Step 1

Pre heat the oven to 180C fan.

Step 2

Wash the celeriac well, cut the top and bottom and peel the skin with a sharp knife. Slice steaks around 2cm thick. Score every steak with a sharp knife and place them on a baking tray.

Top tip: Top tip: keep the leftovers to make soups and stews.

Step 3

Mix the marinade of 2tbsp olive oil, 1tbsp zaatar and the juice of half a lemon.

Step 4

Brush the marinade over both sides of the steaks and roast for around 10 minutes. After the 10 minutes mark, check the doneness and brush the remaining marinade over the steaks. Return to the oven until steaks are thoroughly cooked and nicely caramelised.

Step 5

In the meantime, make the sauce by draining and patting dry the peppers, then lightly toast the almonds, peel the garlic clove and add everything into a blender.

Step 6

Add 2tbsp of olive oil, a generous glug of good red wine vinegar, salt and pepper to taste, chili flakes and a handful of fresh flat leaf parsley. Blend everything together for a creamy texture.

Step 7

For the chimichurri drizzle – mix half a bunch of parsley and coriander, then cut finely. Add a finely cut red fresh chili (de-seeded for less heat), 3tbsp vinegar, a good pinch of salt and 3tbsp olive oil. Mix well and set aside.

Step 8

Heat a pan with 2tbsp of olive oil, add a can of cannellini beans and heat thoroughly, add the romesco sauce and mix well.

Step 9

On a shallow plate, spread a third of the romesco cannellini, place a celeriac on top and drizzle with tahini sauce. Sprinkle generously with flaked almonds, fresh mint and enjoy immediately.