Contact Us
Contact Us
  • Recipe

Horseradish Crusted Celery Root Steaks with Mustard Sauce and Parsley Salad

Horseradish Crusted Celery Root Steaks with Mustard Sauce and Parsley Salad

Ingredients

  • 2 ea.
    1 lb. Celery Roots
  • 2 tsp.
    Sugar
  • 1 c
    Panko
  • ¼ c
    Unsalted Butter, softened
  • 1/3 c
    Horseradish, prepared
  • 2 T
    Parmigiana Reggiano, grated
  • 1 ea.
    Lemon, juice and zest, divided use
  • Black Pepper, as needed
  • Mustard Sauce, recipe follows
  • Parsley, leaves only, as needed
  • Kosher Salt, as needed
  • Extra Virgin Olive Oil, as needed

Preparation

Coat celery roots in oil, salt and sugar. Roast on rotisserie, or indirectly over a wood fire on low, for up to 2 hours. Cool, peel and slice into 1-inch thick “steak” disks; set aside.

Meanwhile, combine panko, butter, horseradish, cheese, ½ of the lemon juice, and zest and salt and pepper to taste. Place in parchment and roll into a tube; chill and slice into 1-inch-thick pieces.

At service, season celeriac steaks with salt and pepper. Heat olive oil in sauté pan and sear steaks over medium-high heat, for about 3 minutes. Turnover, remove from heat and top with a disk of butter. Place under the broiler to brown butter crust and render some butter through the celeriac.

To plate, spoon mustard sauce onto a plate and top with 1 or 2 steaks. Toss parsley with remaining lemon and some olive oil, salt and pepper, and serve with steaks.

To make mustard sauce: Combine 1 cup of sour cream, 1 cup of Dijon, ½ cup of mayonnaise, 2 tablespoons of mustard powder and 1 ounce of lemon juice. Let rest for 24 hours for mustard powder to fully absorb.

Executive Chef Jonathan Sawyer | Kindling, Chicago