Roasted Celeriac Steak with Pesto

Meet your new favorite plant-based “steak” — tender on the inside, crisp-edged, gorgeously golden, and absolutely bursting with flavor. This roasted celeriac steak with pesto is my current obsession: earthy, nutty celery root brushed with vibrant basil pesto and topped with toasted sesame seeds for a little crunch magic.

It’s hearty enough for Sunday dinner but easy enough for a Tuesday night. And if you’ve never cooked celeriac (aka celery root) before — this is the recipe that’ll make you fall in love.

What Is Celeriac Steak?

Celeriac (or celery root) looks like a knobbly brown alien vegetable, but once peeled and roasted, it transforms into something magical — sweet, earthy, and buttery-soft inside. When sliced thick and roasted, you get something shockingly steak-like in both look and feel.

Think of it as the vegetarian steak you didn’t know you needed. The flavor sits somewhere between celery and potato with a subtle nuttiness that pairs so well with pesto.

Ingredients You’ll Need

For the celeriac steaks

• 1 large celeriac (celery root)
• 2 tbsp olive oil (or use pesto oil)
• 2 tbsp sesame seeds

For the green pesto

• 2 cups packed fresh basil (large stems removed)
• 3 tbsp pine nuts or walnuts
• 3 cloves garlic, peeled
• 2 tbsp lemon juice
• 4 tbsp nutritional yeast
• ¼ tsp sea salt
• 1 tbsp maple syrup
• 2–3 tbsp extra virgin olive oil
• 3–4 tbsp water, as needed

For red pesto (variation)

Same as above, plus:

• 8 oil-packed sun-dried tomatoes

Step-by-Step: How to Make Celeriac Steaks

1. Preheat & prep

• Preheat the oven to 200°C / 400°F (fan).
• Line a large baking tray with parchment paper.

2. Peel & slice

• Peel the celeriac — you can use a sharp knife or a sturdy vegetable peeler. Slice into four ¾-inch thick rounds. Score shallow crisscross lines on both sides to help the pesto cling and the center cook evenly.

3. Make your pesto

• In a food processor, combine basil, nuts, garlic, lemon juice, maple syrup, nutritional yeast, and salt. Blend until it forms a paste.
• With the machine running, slowly drizzle in olive oil and water until you reach a thick-but-pourable consistency.
• Taste and adjust: add more lemon for brightness, yeast for cheesiness, or nuts for richness.

4. Roast your celeriac steaks

• Brush each side generously with pesto and place on the tray. Sprinkle with sesame seeds for extra crunch. Roast for 25 minutes, flip, brush again with pesto, and roast another 15–20 minutes, until deeply golden and fork-tender.
• The edges should be slightly caramelized, and your kitchen will smell amazing — nutty, garlicky, herby heaven.

Serve It Up

• Serve your roasted celeriac steaks hot with mashed potatoes, butter bean mash, or creamy polenta. Drizzle with leftover pesto or your favorite vegan gravy.
• For a lighter option, try them with herby quinoa and a simple citrus salad.

Variations to Try

• Red Pesto Celeriac Steak: Use the red pesto variation with sun-dried tomatoes for a richer, tangier flavor.
• Whole Roasted Celeriac: Instead of slicing, roast the whole root (rubbed in oil and salt, 1 hour 10 minutes), then slice and brush with pesto.
• Grilled Celeriac Steaks: Brush with oil and grill for 4–5 minutes per side. Adds smoky depth — perfect summer BBQ side.
• Celeriac Schnitzel: Coat roasted slices in panko and pan-fry until golden for an extra-crispy version.

My Pro Tips for Perfect Celeriac Steaks

1. Avoid sogginess: Pat your slices dry before brushing on pesto. Moisture = steaming, not roasting.
2. Caramelization key: Roast on the top rack for the last 10 minutes. High heat = crisp edges.
3. Make ahead: These reheat beautifully!

• Store in the fridge for up to 3 days.
• Reheat in the oven at 180°C / 350°F for 10 minutes for crispy edges.
• Air fryer? 5 minutes at 190°C / 375°F = perfect.

Texture Science (aka why this works)

Celeriac has a naturally dense, starchy structure — similar to potatoes but lower in carbs and higher in fiber. When roasted, its natural sugars caramelize, giving that “steak-like” meaty satisfaction without needing any meat at all.

That’s why crosshatching helps — it lets steam escape and flavor soak in, creating that irresistible crusty-outside, tender-inside magic.

What to Serve With Celeriac Steaks

• Creamy butter bean mash or garlic mashed potatoes
• Vegan gravy or mushroom sauce
• Citrus fennel salad for brightness
• A glass of crisp white wine or green tea (you know me 😉)

Why You’ll Love This Recipe

• It’s vegan, gluten-free, and meal-prep friendly
• Uses simple pantry staples
• Feels fancy but is totally foolproof
• Packed with plant-based nutrition and flavor
• Gorgeous centerpiece for holidays or casual dinners alike

Storage & Meal Prep Tips

• Fridge: Store cooked celeriac steaks up to 3 days.
• Freezer: Freeze (layered with parchment) up to 2 months. Reheat from frozen at 190°C for 15–20 mins.
• Reheat tip: Avoid the microwave — it softens the crust.

What I’ve been making lately

• Roasted Celeriac Steak with Pesto
• Easy Homemade Croutons Recipe (Better Than Store-Bought!)
• Japanese Sweet Potatoes 4 Ways (Steamed + Baked)
• Best Veggie Meatballs (Easy, Vegan & Packed with Flavor)
• Classic Danish Vanilla Butter Cookies (Vaniljekranse)

Celeriac Steak FAQs

Make it a meal

Serve with:

• Portobello steaks
• Celeriac steak
• Vegan nuggets 
• Easy vegan roast 
• Tofu roast

More delicious salads you might like:

• Easy vegan Greek salad 
• Vegan Spanish bean salad 
• Roasted fennel and tomatoes salad
• Easy quick couscous salad 
• Couscous with roasted carrots and Dukkah 

And serve with a tasty bread like:

• Vegan garlic bread 
• Easy quick naan bread 
• 1-hour yeast less focaccia bread

Delicious sauces you might like

• Best Quick Chinese Stir Fry Sauce
• Homemade Carolina Reaper Hot Sauce
• Copycat Arbys Red Ranch Sauce
• Easy Vietnamese Peanut sauce
• Easy Gluten Free Ponzu Sauce
• 10 Easy Hot Pot Dipping Sauces
• Japanese Hibachi Brown Sauce

Roasted Celeriac Steak with Pesto

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These Roasted Celeriac Steaks with Pesto are tender, golden, and bursting with herby, garlicky flavor. This vegan, gluten-free, plant-based “steak” makes an impressive main dish that’s simple enough for weeknights and elegant enough for dinner parties. The perfect introduction to cooking celeriac (celery root) — meaty texture, naturally buttery flavor, and that addictive pesto crunch.

Munchyesta.com

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Serving Size 2 people

Ingredients

Celeriac Steaks

• 1 large celeriac – celery root
• 2 tbsp olive oil – or use pesto oil
• 2 tbsp sesame seeds

Green Pesto

• 2 cups packed fresh basil – large stems removed
• 3 tbsp pine nuts or walnuts – sub sunflower seeds for nut-free
• 3 cloves garlic – peeled
• 2 tbsp lemon juice
• 4 tbsp nutritional yeast
• ¼ tsp sea salt
• 1 tbsp maple syrup
• 2-3 tbsp extra virgin olive oil
• 3-4 tbsp water – plus more as needed

Red Pesto Variation

• Use the same ingredients as the green pesto plus 8 oil-packed sun-dried tomatoes

Instructions

• Preheat oven: 200°C (fan) / 400°F / Gas 6. Line a large baking tray with parchment paper.
• Peel and slice: Trim both ends of the celeriac and peel off the rough skin using a knife or sturdy peeler. Slice into 4 thick “steaks” (about ¾–1 inch thick). Score shallow crisscross lines on both sides.
• Make pesto: In a food processor, blend basil, nuts, garlic, lemon juice, maple syrup, nutritional yeast, and salt until a rough paste forms. Slowly stream in olive oil and water until it becomes a thick but pourable sauce. Adjust flavor to taste — more lemon for brightness, yeast for cheesiness, or nuts for depth.
• Coat the celeriac: Brush each side generously with pesto and place on the baking tray. Sprinkle sesame seeds on top.
• Roast: Bake for 25 minutes, flip, brush with more pesto, and roast another 15–20 minutes until golden brown, caramelized, and fork-tender.
• Serve: Drizzle with extra pesto and serve warm with mashed potatoes, butter bean mash, or a simple salad.

Notes

Pro Tips

• Dry before roasting: Pat the celeriac dry to ensure browning instead of steaming.
• Crispier crust: Roast on the top oven rack for the final 10 minutes.
• Nut-free option: Swap nuts for sunflower or pumpkin seeds.
• Make ahead: Roast up to 2 days ahead and reheat at 180°C / 350°F for 10 minutes.
• Oil-free option: Replace olive oil with vegetable broth or more water in the pesto.

Serving Suggestions

Serve with:

• Creamy butter bean mash or garlic mashed potatoes
• Vegan gravy or a drizzle of extra pesto
• A fresh citrus salad or roasted root vegetables

Variations

• Red Pesto Celeriac Steaks: Add sun-dried tomatoes to the pesto for a rich, tangy flavor.
• Whole Roasted Celeriac: Roast the entire celery root wrapped in foil for 1 hr 10 min, then slice and brush with pesto.
• Grilled Celeriac Steaks: Brush with oil and grill for 4–5 mins per side for a smoky flavor.
• Celeriac Schnitzel: Bread the roasted slices in panko and pan-fry until crisp.

Storage

• Fridge: Up to 3 days in an airtight container.
• Freezer: Up to 2 months (layered with parchment).
• Reheat: Oven at 190°C / 375°F for 10–15 minutes or air fryer for 5 minutes. Avoid microwaving — it softens the crust.

Nutrition (per serving, 1 steak + pesto)

Approximate values (for guidance only):

Calories: 285 kcal | Carbohydrates: 18g | Protein: 7g | Fat: 21g | Fiber: 5g | Sodium: 220mg

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