crusted celeriac steak w/mint & caper pesto
A delicious and easy weeknight meal with thick celeriac crusted in cashews and almonds and served with mint and caper pesto.
Equipment
- food processor
- high-speed blender or food processor
Ingredients
- 1 celeriac
- 100 grams cashews
- 50 grams almonds
- 5 grams onion flakes
- 3 grams garlic flakes
- 13 grams flour any kind
- 236 ml no-ndairy milk
Pesto
- 30 grams mint
- 80 grams capers
- 60 ml etra virgin olive oil
- 1/2 tsp sumac
- 30 ml lemon juice
Instructions
- Preheat the oven to 200 °C and line a large baking sheet with parchment paper and put a cooling rack on top (this helps the steaks crisp up better).
- Peel and cut the celeriac into 1- 1/12 inch steaks.
- Next, prepare the nut coating by adding cashews, almonds, onion flakes, garlic flakes and flour to a food processor. Mix until a semi-fine meal is achieved. Transfer to a shallow dish.
- Dip the celeriac steaks in the milk and then into the coating and then using a spoon or hands to add more coating and place on the racks on the baking pans.
- Bake for 30-35 minutes, or until the “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
- For the pesto, place all ingredients in a high speed blender or food processor and pulse until combined. Add additional drizzle of oil or water to get desired temperature.
- Serve steak over grains with pesto.
Nutrition
Calories: 312kcalCarbohydrates: 23gProtein: 8gFat: 23gSaturated Fat: 3gSodium: 502mgPotassium: 597mgFiber: 5gSugar: 5gVitamin A: 385IUVitamin C: 16mgCalcium: 149mgIron: 3mg
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