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.

page3image42140896

Red onion gravy

I love gravy! To me it’s a key part of any roast dinner, but particularly Christmas dinner. I think it’s so key that I’m giving you two versions as part of my Sensitive Foodie Advent Calendar (spoilers!). For day 16, I bring you a delicious red onion version.

If you’ve not made gravy from scratch before, particularly a meat-free version, you’ll be glad to know it’s not difficult. It does tastes different from shop-bought or instant versions (which often contain added extras you may want to avoid like gluten or yeast), and takes a little time. But you’ll be glad to know it is not too labour intensive and not only do you know what’s in it, it tastes gorgeous too!

Red onion is the key ingredient. Giving a slightly sweeter flavour than white, it gives a rich, caramelised flavour when cooked down. That’s the key to the depth of flavour which is why it’s worth giving it a little time to brew.

Red onions also have some extra nutritional properties that can benefit your health; the red pigment contains flavonoids, phytonutrients that can help reduce inflammation and are particularly good for people with allergies and asthma, a bonus for the sensitive eater. Eating red onion raw provides the best amounts, but if you cook slowly on a low heat like this gravy, much of the beneficial properties remain. Horray!

I make this plant-based gravy throughout the year, but for Christmas I’ve added a little extra sweetness by including some of my homemade rosemary jelly. Shop-bought recurrent jelly or something similar works just as well.

So if you need a gravy that’s tasty but safe to eat, then give this a go. But if you’re not an onion lover, don’t fret – there’s another option to come!

Red onion gravy

  • 2 red onions chopped
  • 1 bay leaf
  • Pinch of salt
  • 1 tablespoon cornflour
  • 500ml vegetable stock
  • Sprig of rosemary or thyme
  • 1 tablespoon tamari
  • 1-2 tablespoons rosemary or redcurrant jelly
  • salt and pepper

Heat 3 tablespoons of stock in the bottom of a large pan. Add the onions, bay leaf and a pinch of salt and sauté on a low heat until soft and caramelised. Stir from time to time to make sure they don’t burn. Add a little extra stock if needed and make sure you scrape up any caramelised bit from the bottom of the pan.  Once they are super soft, turn off the heat, pour in 250ml of stock then leave to cool. Pop the mix into a blender and blend until smooth – remember to remove the bay leaf beforehand.

Pour the onion mix into a clean saucepan. Mix the cornflour with a little of the remaining stock. Pour the rest of the stock into the pan with the tamari, rosemary jelly, salt and pepper. Heat gently then once simmering, add the cornflour mix and stir continuously as it thickens and becomes glossy.

Taste and add more seasoning or jelly as needed. Serve piping hot, but remember to remove any whole herbs before hand.