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Roasted Celeriac Steaks with Green Tahini Sauce [vegan] [gluten free]

Roasted Celeriac Steaks with Green Tahini Sauce [vegan] [gluten free]

These yummy roasted celeriac steaks are served with a creamy green tahini sauce, toasted hazelnut and a side of sauteed mushrooms, spinach and butter beans.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 26 mins
Total Time 39 mins
Course Entertaining, Family Meals, Quick & Easy
Cuisine English
Servings 4
Calories 443 kcal


  • 1 medium celeriac
  • olive oil
  • 1 red onion
  • 3 garlic cloves
  • 300 g mushrooms
  • 260 g spinach
  • 1 tsp dried thyme
  • 400 g butter beans or cannellini beans


  • 20 g parsley
  • 30 g basil
  • 1 garlic clove
  • 75 g tahini
  • 75 ml water
  • ½ tsp ground cumin
  • 2 Tbsp capers - roughly chopped
  • Juice of 1 to 2 lemons
  • 1 to 2 Tbsp of maple syrup


  • 75 g hazelnuts


  • Preheat the oven to 200°C/ 180 Fan. / Gas 6.
  • Peel the celeriac. Cut it into four 2-cm [0.78"] thick slices/steaks (keep the edges to make soup or vegetable stock)
  • Heat some salted water in a pan. Parboil the celeriac steaks for 10 mins until just tender.
  • In the meantime, heat some olive oil in a frying pan. Add finely chopped red onion and crushed garlic. Fry gently until soft. Add finely sliced mushrooms and dried thyme. Fry gently for 10 mins until they are cooked and have a nice golden brown colour. Add spinach and cook until wilted. Add the cannellini beans to the pan. Season to taste. Stir all together and keep warm. You can make the tahini sauce (see step 6) while the mushrooms are cooking.
  • When the celeriac steaks are done, pat them dry. Place them in a roasting tin. Drizzle with some olive oil and season with salt and pepper on both sides. Roast for 15-20 minutes until golden. In the meantime, blend together all the ingredients of the green tahini sauce (except for the capers, lemon juice and maple syrup). Transfer to a bowl. Add chopped capers. Season to taste adding more lemon juice and /or maple syrup.
  • Toast hazelnuts in a pan. Set aside.
  • Serve the celeriac steaks with the vegetables. Top with green tahini sauce, extra capers and toasted hazelnuts.


Serving: 250gCalories: 443kcalCarbohydrates: 50gProtein: 19gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 679mgPotassium: 1644mgFiber: 14gSugar: 10gVitamin A: 6947IUVitamin C: 46mgCalcium: 252mgIron: 8mg
Keyword celeriac, tahini
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