Roasted Celeriac Steaks with Shallot Caper Cream Sauce

Instructions

1. Heat oven to 300ºF. Trim woody, uneven roots from bottom of celeriac and scrub skin well. Using a sharp knife, peel off woody exterior.
2. Rub half of oil over celeriac and sprinkle the outside with salt. Roast on a baking sheet for 1.5 to 2 hours, basting skin with pan drippings and a little additional oil as it roasts. While celeriac roasts, make the sauce.
3. For sauce: add shallots, garlic, thyme and white wine to a small saucepan. Bring to a simmer and cook until wine has almost evaporated.
4. Reduce heat to low and add capers, half & half, lemon zest and parsley. Whisk together and heat just until warmed through.
5. Remove thyme sprigs. Using a blender or immersion blender, pulse until smooth. Adjust seasoning with salt and pepper to taste. Set aside and keep warm.
6. Remove roasted celeriac from oven and allow to cool slightly. Cut into 3/4 inch thick slices.
7. Heat a large skillet over medium-high heat and add remaining oil and butter. Carefully add sliced celeriac and cook about 2 minutes on each side, or until golden brown.
8. Remove celeriac steaks from pan and drizzle with warm sauce. Garnish with additional capers, parsley and fresh thyme if desired.