Roasted Celeriac Steak with Caramelized Balsamic Shallots
A vegetarian main course featuring roasted celeriac steak, caramelized shallots, and a smooth green bean purée. Finished with hazelnut-bread crunch and a caper butter sauce.
37m
Prep Time
1h 23m
Cook Time
5m
Wait Time
2h 5m
Total Time
Ingredientsparts
- 4-6 shallots (peeled and halved lengthwise)
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper
- 2 thick slices celeriac (2.5 - 3 cm thick)
- 1 liter vegetable stock
- 30 g butter
- 1 clove garlic (crushed)
- Olive oil for frying
- Salt and pepper
- 150 g wild mushrooms (oyster or chestnut mushrooms)
- Salt and pepper
- 200 g green beans, trimmed and cut into pieces
- 10-15 g fresh mint
- 20 g butter
- 1 tbsp lemon juice
- 2-3 tbsp warm cream or cooking liquid (optional, for binding)
- Salt and pepper
- 1 thick slice white bread, crust removed and torn into pieces
- 30 g hazelnuts (roughly chopped)
- 20 g butter
- pinch of salt
- 1 tbsp capers
- 20 g cold butter
- 1 tbsp of the balsamic liquid (from component 1)
- handful of fresh parsley (chopped)
Instructionsparts
Preheat the oven to 180°C (350°F).
Place the shallots in an oven-safe dish with the 2 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tsp honey. Season with salt and pepper.
Roast for 25-30 minutes until syrupy and caramelized.
Save the balsamic liquid in the dish for the sauce!
Bring the 1 liter stock to a boil and cook the celeriac slices for 10-12 minutes until tender but firm.
Remove the slices from the stock and pat them extremely dry with paper towels. This is crucial for proper browning.
Heat a drizzle of olive oil in a large skillet over medium-high heat.
Pan-fry the celeriac for 3-4 minutes per side until golden brown and crispy.
Add the 30 g butter and garlic to the pan. Spoon the melted butter over the steaks (basting) for 2 minutes.
Remove the steaks from the pan and let rest for 5 minutes. Keep the pan for the mushrooms.
Sauté the mushrooms quickly over high heat in the celeriac steak pan. Use the remaining fat.
Cook for 3-4 minutes until golden brown. Season with salt and pepper.
Remove from the pan and set aside with the celeriac steaks. Keep the pan for the sauce.
Cook the 200 g green beans in salted water for 8-10 minutes until very tender.
Drain but reserve some cooking liquid.
Purée the beans immediately with the mint, 20 g butter, and 1 tbsp lemon juice until smooth.
Add 2-3 tbsp warm cream or cooking liquid if needed for a creamy consistency.
Season with salt and pepper.
Pro-tip: For a silky-smooth purée, press through a fine sieve.
Heat the 20 g butter in a skillet over medium heat.
Fry the bread crumbs and 30 g chopped hazelnuts for 8-10 minutes until deep golden brown and crispy.
Stir regularly to prevent burning.
Sprinkle with a pinch of salt and set aside.
Return the celeriac steak pan to high heat.
Fry the 1 tbsp capers for 30 seconds until they start to sizzle.
Deglaze with the 1 tbsp balsamic liquid from the shallots.
Lower the heat and add the 20 g cold butter.
Swirl the pan (shake and rotate) until the butter emulsifies into a glossy sauce.
Stir in the parsley. Keep warm.
💡Tips & Notes
- •### Cooking timeline (for optimal workflow)
- •**T-0 min:** Start shallots in the oven (30 min at 180°C)
- •**T+10 min:** Cook celeriac in stock (10-12 min)
- •**T+20 min:** Cook green beans (8-10 min)
- •**T+25 min:** Pan-fry celeriac and baste (6-8 min total + 5 min rest)
- •**T+30 min:** Sauté mushrooms (3-4 min)
- •**T+32 min:** Make hazelnut crunch (can be done in parallel)
- •**T+35 min:** Purée green beans
- •**T+37 min:** Make caper butter sauce
- •**T+40 min:** Plate and serve!
- •### Tips
- •Shallots can be roasted in advance and reheated before serving
- •Green bean purée can be made ahead and reheated just before serving
- •Add hazelnut crunch at the last moment for maximum crispiness
- •**Important:** Save the balsamic liquid from the shallots for the sauce!
- •Pat the celeriac extremely dry for optimal browning
- •Use the same pan for celeriac, mushrooms, and sauce to build layers of flavor