Richard Makin is a vegan cook and blogger. Find more of his recipes at Omagazine.com and follow him on Instagram @schoolnightvegan.
Celeriac steak with mash and gochujang sauce 1 HOUR + MARINATING | SERVES 4 | EASY | LC
Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. I like to score the surface of each ‘steak’ before marinating to make sure it really soaks up flavour when cooking. This also helps the roasted celeriac to crisp and caramelise on the outside while staying beautifully tender inside. The sauce matches Korean gochujang (a delicious fermented chilli paste with a moreish savoury flavour) with soy milk for a velvety smooth, umami twist on a classic steak sauce. Be sure to pick a large, fresh celeriac, ideally without too many visible roots, to guarantee nice round celeriac steaks.
CELERIAC STEAKS
celeriac 800g
red wine (check it’s vegan) 120ml
olive oil 80ml
liquid smoke or smoked paprika 1 tbsp
This story is from the October 2020 edition of Olive.
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This story is from the October 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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