Celeriac Slab, Puy Lentils, Salsa Verde, Capers

Serves 2

About this recipe

I hope this recipe demonstrates the versatility of this incredible root veg!

Some refer  to these as ‘steaks’ but I think a slab is more appropriate in this instance. We give it the  same love and attention as we would do with a piece of meat in this dish. Creating a lovely golden crust on the outside and baking it  all in the oven with rosemary and garlic is a perfect match.

Celeraic provides not only vitamin K and fibre but it also serves as a source of dietary nitrate that has been  related to improved vascular function which could protect from heart disease. As part of a varied diet with ingredients like lentils, rocket and parsley (in this dish!) the synergistic impact on  cardiovascular protection could be significant.

Bottom line, this is a healthy delicious dish that could improve your health!


Ingredients

Celeriac Slabs

  • ½ Celeriac (roughly 600g), peeled and cut into thick (2cm) slices 
  • 2-3 Sprigs rosemary, finely chopped 
  • 2 whole cloves garlic, smashed, skin on 
  • 1 tbsp Olive oil 
  • Salt and pepper 
  • Large handful rocket 25g 
  • 250g cooked Puy lentils (or alternative cooked grains or pulses) 

Salsa verde:

  • 1 large handful Parsley 30g 
  • 1 large handful Coriander 30g 
  • 1 large handful Mint 30g 
  • 1 tbsp Olive oil 
  • 2 tsp Dijon mustard 
  • 2 Cloves garlic 
  • Juice of one lemon 
  • Salt and pepper 
  • 2 tsp Capers
Instructions

Preheat the oven to 200C.

Set a large non stick pan on medium to high heat. Add olive oil, along with the slabs of celeriac, seasoning, rosemary and whole cloves of garlic. Pan fry for 10 minutes in the pan, turning halfway when nicely golden. 

Transfer to the oven for a further 10 -15 minutes and remove when the celeriac is tender.

While your celeriac is cooking, simply blitz all ingredients for the salsa verde until smooth, taste for seasoning adding a little more salt and pepper or adding more lemon if it needs more acidity. If you don’t have a blender, just finely chop the herbs and mix everything together in a bowl. 

Stir half the salsa verde mixture through the puy lentils along with the rocket leaves. 

Transfer the lentils and salsa verde mixture onto a serving plate and top with the celeriac slabs.

Finish with another drizzle of salsa verde along with some extra chopped herbs and capers.

 


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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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