The centrepiece of this wintery plate of food is celeriac, cooked twice, first roasted which softens the flesh and concentrates the flavour, then pan fried, much like you do with a regular steak. Urfa Chilli Paste adds heat and depth to the sweet, buttery root vegetable and is mellowed by the oat-based crème fraiche, whilst earthy lentils and cabbage make ideal, easy accompaniments.

Ingredients

1 head celeriac

Salt and pepper

5 tbsp Early Harvest Olive Oil

1 jar Belazu Lentils

1 small bunch parsley (approx. 30g)

1 lemon

½ head of savoy cabbage

1 tbsp Urfa Chilli Paste

250g tub oat milk crème fraiche

Ingredients

1 head celeriac

Salt and pepper

5 tbsp Early Harvest Olive Oil

1 jar Belazu Lentils

1 small bunch parsley (approx. 30g)

1 lemon

½ head of savoy cabbage

1 tbsp Urfa Chilli Paste

250g tub oat milk crème fraiche

1

Heat your oven to 180C fan / 200C non-fan. Clean the outside of the celeriac of any dirt then rub with a little olive oil and season with salt all over. Place on a baking tray and roast in the oven for 90 minutes. Check to see if it cooked by inserting a small sharp knife into the centre. If there is no resistance, then it is ready. If not, cook for another 15 minutes or until ready.

2

Whilst the celeriac is roasting prepare the lentils and cabbage. Empty the lentils into a sieve and rinse with water to separate. Place in a saucepan, season with a little salt and pepper 4 tbsp olive oil and the zest of the lemon. Finely chop the parsley and keep in the fridge until ready to use.

3

Remove the outer, thicker layers of the savoy cabbage and keep for shredding at another time. Cut the cabbage into wedges and set aside.

4

When the celeriac is cooked and has allowed to cool a little, cut into circular, 3-4cm thick steaks. Before you start cooking the steaks, begin to warm up the lentils and cook the cabbage, by steaming in a steamer basket or in a wide pan with a shallow amount of water and a lid on for about 4-5 minutes.

5

Place a large frying pan on a high heat and allow to heat up. Add 2 tbsp of olive oil then add the celeriac, season well with salt and pepper and sear on a high heat for around 2 – 3 minutes on each side. Once coloured on each side, add ½ tbsp Urfa chilli paste and swirl around the pan to colour the steaks. Once all the celeriac has been seared, put them to one side on a warm plate, then turn the heat down. Add the remaining Urfa chilli, the juice of the lemon and the tub of crème fraiche and stir to mix till combined.

6

Add the parsley to lentils then divide between plates. Place the celeriac on top then the wedge of cabbage next to it and season with salt and a little oil. Spoon over the Urfa chilli and crème fraiche over the celeriac then serve.

Back to top