Lately I've been a fan of celeriac. It is so versatile, you can make the most delicious dishes with it. Whether you eat it neat (click, click) or processed in a cream. I also try to eat a little less carbohydrates and a little more vegetables. That forces you to be creative and this is one of the results.

You can see this recipe as a base. Vary the pesto or the type of meat, so you can give it a delicious twist. For example, replace the pine nuts in the pesto with walnuts and the basil with another herb. Success is almost guaranteed.

Oh yes, the ingredients listed are for the plate as you see in the photo. Of course, just make as much as you want; it's about the relationships.

Knolselderij, pesto en biefstuk — Pin
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Celeriac, pesto and steak

3.1 from 12 votes

Course: Main dish

Portions

–

persons

Preparation time (indication)

hour

minutes

Tools:
– Food processor (or a mortar)
– Stick blender or blender
– Sous vide set (or just fry your steak in a frying pan)
– Plug set

Ingredients

For the pesto
1 tub basil, the leaves
Same weight of Parmesan cheese
The same weight of pine nuts
1 toe garlic, coarsely chopped
Extra virgin olive oil
For the celeriac puree
0,5 celeriac, coarsely chopped
100 ml cooking cream
1 knife point garlic powder
And further
1 hand peas (can be frozen)
A few mint leaves
2 steaks of approx. 150gr each
2 waxy potatoes
butter

Preparation

Baked potato slice
Cut the potatoes into 1 to 1.5cm slices from the center of the potato.
Cut out nice round discs with a diameter of about 4 cm and boil them in lightly salted water for 6 minutes.
Drain and let drain.
Heat olive oil and a knob of butter in a pan over medium heat and fry the potato slices crispy for about 15 minutes.
Sprinkle with coarse sea salt.
celeriac cream
Boil the celeriac for 15 minutes in lightly salted water.
Drain and then puree with an immersion blender or blender while adding the cooking cream to your desired consistency – somewhere between cream and puree.
Push through a sieve (don't forget the bottom of the sieve…) and season with garlic powder, salt and (white) pepper. If you find it too thin, you can reduce the cream a little further. Then set aside.
Warm before serving.
Pesto
Toast the pine nuts in a dry frying pan until golden brown. Then let it cool down on a plate.
Place basil leaves, garlic, Parmesan cheese and pine nuts in food processor. Pour in plenty of extra virgin olive oil while turning, you want the pesto to be just a bit thinner than usual so you can 'sprinkle' it.
Season with salt and freshly ground pepper.
garden peas
Boil the peas for 7 minutes, drain and rinse with cold water.
Add a splash of extra virgin olive oil.
Chop the mint very finely and add to the peas, then season with salt and freshly ground black pepper.
Warm before serving.
Steak (sous vide)
If you cook the steak sous vide, vacuum the meat with some olive oil and herbs to taste (thyme and rosemary are always good).
Cook at 58°C (medium-rare) for 60-90 minutes, depending on how thick your meat is (I use roughly half an hour per cm).
Pat dry, heat oil in a pan and fry very briefly.
Season with freshly ground pepper and let rest under aluminum foil for a few minutes.
Optional: steak fried in a pan
Heat olive oil in a frying pan. Sprinkle the steak with some salt and cook it as you wish (I usually go for 3-4 minutes per side for medium-rare).
Turn the steak over and add a knob of butter. You can now also add herbs such as thyme and rosemary. Spoon the butter regularly on the steak (arosise).
Remove from the pan, season with some freshly ground pepper and let rest under aluminum foil for a few minutes.
layout
Spoon the celeriac cream in the center of the plate and spread with your spoon.
Drizzle with the pesto, don't hold back…
Place the baked potato slice and the steak on top of the cream and spoon the peas all around. If you cut the edges of the meat, it will look attractive (and you can probably snack on it…).
Sprinkle the potato and the meat with some coarse sea salt and possibly freshly ground pepper.
Finally, playfully place some small basil leaves on the plate.
Enjoy your meal!