Celeriac Steaks with Chilli Crisp Tahini Yoghurt
Directions
- 1Peel and slice the celeriac into 2cm thick steaks.
- 2Season with salt and pepper, then lightly score with a knife.
- 3Whisk together yoghurt, tahini, chilli crisp and lemon juice for the tahini yoghurt. Season to taste.
- 4Melt butter in a saucepan, add minced garlic and miso paste, mix well to make miso garlic butter.
- 5Sear celeriac steaks in olive oil in a frying pan at medium-high heat, pressing down to caramelise, for 3-5 minutes per side.
- 6Baste the seared steaks with the miso garlic butter for a couple of minutes.
- 7If steaks aren’t cooked through, finish in the oven or airfryer for 5 minutes.
- 8Spread the yoghurt on a plate, place celeriac steaks on top, drizzle with leftover butter, add chives and chilli crisp.
Ingredients
- 1 large celeriac
- 0 olive oil
- 0 salt
- 0 pepper
- 250 g greek-style yoghurt
- 4 tbsp tahini
- 1 tbsp chilli crisp
- 1 lemon
- 100 g butter
- 1 tsp miso paste
- 4 garlic cloves, minced
- 0 chives
- 100 g feta
Equipment
knifefrying panspoonbowlwhiskbaking tray
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