Roasted Celeriac Steak with Pesto
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.
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.
- Creamy butter bean mash or garlic mashed potatoes
- Vegan gravy or a drizzle of extra pesto
- A fresh citrus salad or roasted root vegetables
- 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.
- 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.