Celeriac Steak

Serves 4


  • 1 celeriac
  • 1 clove of garlic
  • 3 sprigs of thyme
  • 150g butter
  • 4 portobellini mushrooms
  • 2 shallots
  • 2 large tomatoes
  • 150ml double cream
  • 100ml vermouth
  • 2 tsp Truffle Salt
  • Garnish: Chips


  1. Prepare your celeriac by peeling and carving into a solid steak. Then melt all the butter in a large skillet and add a sprig of thyme and garlic clove (like you would if you were cooking a steak).
  2. Once the butter starts to bubble add the celeriac and spoon the hot brown butter over the steaks. Cook on both sides for 4-5 minutes until the celeriac is caramelised and soft in the middle.
  3. Meanwhile oven roast or grill your mushrooms, tomato and shallot with a drizzle of olive oil.
  4. For the cream sauce heat 50ml of vermouth with double cream and a few strands of saffron. Increase the heat, stirring constantly but avoid boiling the cream. Warm for 3-4 minutes.
  5. Finish your celeriac by adding 50ml vermouth, lighting and flame until the alcohol burns off. Season the entire dish by shaking generously with Truffle Salt.