Celeriac ‘steak’ and red wine gravy

It’s 2 for the price of 1 for day 20 of my Sensitive Foodie Advent Calendar – another gravy for you to try, and a super easy yet delicious celeriac ‘steak’ to pair it with.

Celeriac or Ood?

If you’ve not tried celeriac before, I’d definitely recommend it. It has a mild celery flavour, but not overpoweringly so, that is also slightly nutty. Incredibly versatile, you can use it for soup, mash or roast is. It’s also lovely raw in salads; celeriac remoulade is delicious! Eating it raw also retains the wonderful nutrients hidden inside this funny looking root (we always think it looks like an Ood from Dr Who!). Vitamin  C and potassium can be found in good amounts, but can seep away when cooked. There are other benefits as well including vitamin K and B6, and lots of lovely fibre.

Of course, to get a ‘steak’ you need to cook it! They are super simple to make, in fact the most difficult bit is cutting it into equal sized slices. Once cut, celeriac starts to oxidise quite quickly. I like a little savoury marinade on my steaks, so I coat each slice as soon as it’s cut. Then it’s just a matter of popping it on a baking tray and cooking. Job done. 

Red wine gravy is the perfect pairing for celeriac steaks, or any roast including Christmas dinner. I’ve added this one for those who cannot tolerate the red onion gravy from day 16. Although it’s featured in the recipe, it’s optional (as opposed to red onion gravy when it’s kinda essential!). If you have food intolerances or are 100% vegan, don’t forget to check the red wine label to make sure there aren’t any hidden ingredients that might ruin your day. 

If nut roasts or chestnut tarts are just too much like hard work for you this Christmas season, or you fancy something a little lighter and easier on the waistline, then why not give this delicious pairing a go? And if you do, don’t forget to let me know how you get on.

Celeriac steak (serves 4)

  • 1 medium sized celeriac
  • 1 tablespoon olive oil
  • 2 tablespoons tamari
  • 1/2 teaspoon garlic powder (optional)
  • salt and pepper

Pre-heat the oven to 200ºC. Mix the marinade ingredients together in bowl. Peel the celeriac with a sharp knife, and carefully slice into 2cm thick slices.  Coat each slice with the marinade and place on a non-stick baking tray. Place in the oven and bake for 20-25 minutes, turning once to ensure both sides are browned. Serve immediately.

Red wine gravy

  • 1 onion, chopped (optional)
  • 1 medium carrot, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, chopped (optional)
  • bay leaf
  • fresh rosemary (optional)
  • 250ml red wine (vegan)
  • 500ml vegetable stock
  • 2 tablespoons tamari
  • 2 tablespoons cornflower or arrowroot powder
  • salt and pepper

Place the cornflower/arrowroot into a small dish and stir in a little of the vegetable stock to make a thick gloopy mix. Put to one side for now.

Heat a little water in the bottom of a medium sized saucepan and sauté the onion, carrot and celery for a few minutes. Add the garlic and bay leaf and cook for another couple of minutes until things start to brown. Pour in the wine, scrapping up any brown bits from the bottom of the pan, then add the vegetable stock, tamari, rosemary and salt and pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Stir in the cornflower mix to thicken, simmer for another couple of minutes then turn off the heat and leave to cool.

Place a sieve over a large bowl or wide jug and pour in the mix, mashing it down so that as much fluid and flavour comes out into the bowl. Discard the veggie leftovers. Once ready to use, reheat gently and spoon over the bake.

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