Equipment
Ingredients
Celeriac Steaks
- 600 g celeriac root, peeled, center cut into 2.5cm slices
- 15 ml olive oil
- 60 ml vegetable stock, warm
Miso Maple Glaze
- 20 g white miso paste
- 20 ml maple syrup
- 30 g unsalted butter, melted
- 15 ml tamari soy sauce
Garnish
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 352 kcal
- Protein
- 7 g
- Carbohydrates
- 38 g
- Fat
- 21 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 1186 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 32 mg
- Potassium
- 982 mg
- Calcium
- 154 mg
- Iron
- 2.7 mg
- Magnesium
- 71 mg
- Phosphorus
- 376 mg
- Zinc
- 1.4 mg
- Vitamin A
- 119 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 132 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.35 mg
- Niacin
- 2.5 mg
- Folate
- 28 mcg
- Water
- 279 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C or 400°F. Peel the rough exterior of the celeriac and slice two thick steaks from the center, each about 2.5 centimeters thick. Score one side of each steak in a shallow crosshatch pattern.
Heat the olive oil in an oven-safe cast iron skillet over medium-high heat. Place the celeriac steaks in the skillet with the scored side down. Sear for 3 minutes until a deep golden brown crust forms.
Carefully flip the steaks. Pour the vegetable stock into the skillet, then immediately transfer the skillet to the preheated oven. Bake for 15 minutes until the center of the celeriac is tender when pierced with a knife.
While the steaks are baking, combine the white miso paste, maple syrup, melted unsalted butter, and tamari soy sauce in a small bowl. Mix thoroughly until smooth.
Remove the skillet from the oven. Change the oven setting to grill or broil at 260°C or 500°F. Generously spoon the miso maple glaze over the top of each steak.
Return the skillet to the oven under the grill. Cook for 3 to 4 minutes, watching closely, until the glaze bubbles vigorously and caramelizes to a rich dark color.
Transfer the glazed celeriac steaks to serving plates. Spoon any remaining reduced glaze from the pan over the steaks and garnish with finely chopped fresh chives before serving.
Chef's Notes
- Celeriac oxidizes quickly once peeled. If you are not cooking it immediately, rub the cut surfaces with a slice of lemon to preserve its creamy color.
- Scoring the celeriac not only creates a beautiful visual presentation but allows the savory miso glaze to penetrate deeper into the dense root.
- For the best initial crust, ensure your cast iron skillet is fully preheated and shimmering before adding the steaks.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through.
Troubleshooting
Steaks are burning under the grill before the glaze reduces
Cause: High sugar content in maple syrup caramelizes very rapidly under direct intense heat
Fix: Remove immediately if edges blacken and finish basting the glaze on the stovetop over low heat
Prevention: Place skillet at least 15 centimeters away from the heat source and monitor continuously
Celeriac is tough and difficult to cut
Cause: Slices were too thick or not baked long enough in the stock
Fix: Return to the oven covered with foil and bake for an additional 10 minutes before applying glaze
Prevention: Ensure slices are an even 2.5 centimeters thick and verify tenderness before adding the glaze
Cultural Context
Celeriac, often known as celery root, is a rustic winter vegetable deeply rooted in European culinary traditions, classically served fresh in French remoulade. Preparing it as a robust seared steak elevates this humble root, using modern fusion techniques with Japanese miso to highlight its underlying earthy sweetness and provide a satisfying meatless centerpiece.
