Roasted celeriac steak has a wonderful ‘meaty’ texture and a deep, mellow flavour. These easy marinated steaks make a delicious main served with mash and gravy.
🍴 Why you will love this recipe
These juicy celeriac steaks are deeply delicious. Slow-roasted in a flavour-packed marinade until glossy and golden brown, they are savoury and almost 'meaty' in texture.
Celeriac won't win any vegetable beauty pageants, but has a mellow, earthy flavour and is just perfect roasted in these tasty steaks.
I like to serve them with butter bean mash for a protein boost, and some vegan gravy and steamed greens, but these are just as good as a side-dish or as part of a vegan buffet.
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📝 What you need
Ingredients
Celeriac Don't be fooled by its ugly, knobbly appearance or rhino-thick skin... celeriac is absolutely delicious - nutty and earthy with celery-flavoured overtones. If you haven't tried it before, these celeriac steaks are a great place to start.
Mustard Use a good quality Dijon or English mustard.
Soy sauce gives a deep, savoury flavour and a lovely golden sheen to the cooked steaks.
Maple syrup helps to glaze the steaks with a glossy shine.
👩🏽🍳 How to make your Celeriac Steak
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Peel the celeriac and trim off the ends. Slice it into four thick rounds.
Score shallow lines in a cross-hatch pattern on both sides of each 'steak'. Mix together the oil, mustard, maple syrup, garlic and soy sauce.
Brush each celeriac steak on both sides with the marinade. Bake for 25 minutes, flip over and brush with the remaining marinade and bake for a further 15-20 minutes.
🔪 Top Tips & FAQs
Keep an eye on your celeriac steaks in the final 10 minutes of roasting - they can turn from golden brown to overcooked in the blink of an eye!
Serve with butter bean mash, vegan gravy and steamed greens.
These are definitely at their best served as soon as they come out of the oven - for the crispiest edges and delicious texture. But if you have leftovers they are fine if kept in the fridge for 2-3 days in an airtight container.
The steaks themselves don't freeze particularly well - whilst it is perfectly safe to freeze them they will lose their texture and bite when reheated. It is best to eat them straight from the oven.
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Celeriac Steak
Ingredients
- 1 celeriac
- 2 tablespoon olive oil
- 1 teaspoon mustard Dijon or English mustard
- 1 teaspoon maple syrup
- 1 clove garlic
- 1 teaspoon soy sauce
- salt & black pepper
Instructions
- Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
- Peel the celeriac (you can do this with a potato peeler or small sharp knife). Trim off the ends and slice the celeriac into 4 rounds. Score shallow lines on both sides of each 'steak' in a cross hatch as pictured above.
- In a small bowl mix the oil, mustard, maple syrup, garlic and soy sauce. Season well with salt and black pepper.
- Line a baking tray with greaseproof paper / baking parchment. Brush each piece of celeriac generously on both sides with the marinade. and place on the baking tray. Bake for 25 minutes.
- Remove the steaks from the oven, flip over and brush with the remaining marinade. Return to the oven for a further 15-20 minutes until deeply golden brown and cooked through.
- Serve with mashed potato or butter bean mash and vegan gravy.
Video
Notes
Nutrition
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Jennifer King says
I was blown away by the amazing taste of the celeriac steaks. I keep raving about it and have sent the recipe to loads of people. Wish I’d cut myself a bigger slice before cooking it! Am loving all your recipes. Thank you so much, it’s a wonderful road of discovery, trying and loving new ways to cook with veg and herbs and spices and all manner of sauces and marinades. Thank you so much Kate❤️
Amanda Gerbasi says
Best celeriac I ever made by far! Partner also loved it
Kate Ford says
That's lovely to hear, thanks Amanda!
Ewa says
Really nice and new to me. I'll check out your meals as my daughter has gone completely vegan and it's hard for me know what to make her happy with. Thank you
Kate Ford says
That's great, thanks Ewa x
Sue says
Hi Kate
My daughter doesn’t like mustard or anything that’s like vinegar, can I leave this out or use an alternative x
Vivienne says
Hi from Nagambie, vegetarian of decades, happily vegan from time to time. Have just finished eating this and loved it! Wow! Your descriptions "deep, mellow, earthy" are so accurate! I am spreading the word. Thank you.
Kate Ford says
Lovely to hear, thanks Vivienne!
Anya says
Dear Kate, searching for vegan recipes for my son and came across your website. I think it is fabulous that you are having plants as a staple but so alarmed by the amount of highly processed ingredients you use in the recipes: particularly’butter’blocks, ‘milks’ , seed oils, ‘sausages’ etc. Why not create something that does not pretend to be meat or milk? Like in your cheese sauce the only ‘real’ ingredients are optional - bay, nutmeg
Kate Ford says
Hi Anya, thanks for the feedback and sorry that you are not enjoying the recipes. There are lots of other blogs out there which focus on a wholefood vegan diet so it might be worth having a look for those which might suit your needs better? Best wishes, Kate
Matthew says
Quick, easy and satisfying.
Kate Ford says
That's great to hear, thanks Matthew.
Shadi Hasanzade says
How fun! I have a few vegetarian friends that would love this! Now next time they come over, I know what I'll be making!
Tara says
Oh yum! Such a fantastic use for celeriac! I absolutely love that roasted flavor. It comes together so easily too!
Mirlene says
I really need to up my familys veggie dishes to these for dinner. I dont think they'll notice the celeriac with the tasty marinade!
Hailey says
I have only had celeriac pureed, so I can't wait to try it using your recipe. Thanks for the unique recipe for an ugly vegetable. 🙂
Sharon says
This was so delicious! It is my first time cooking a veggie steak and we loved it. I followed the recipe exactly and it turned out so well. Thanks!