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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 220 mg 9%
Total Carbohydrate 18 g 6%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 4 g
Vitamin A 8% • Iron 8%
Vitamin C 25% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Celeriac Steaks with Shallot Caper Cream Sauce

Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 h 10 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 large celeriac
2 Tbsp extra virgin olive oil, divided use
1/2 cup(s) shallots, peeled and very finely chopped
1 Tbsp fresh garlic, very finely minced
3 medium sprigs of fresh thyme
3/4 cup(s) dry white wine, Sauvignon Blanc or Pinot Grigio
1 Tbsp capers, drained
3/4 cup(s) half & half
1 Tsp fresh lemon zest, zest only, very finely grated
1 Tbsp fresh parsley, very finely chopped
1 Tbsp salted butter
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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 butter and remaining oil. 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.
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