Celeriac Steaks with Café De Paris Sauce - Yotam Ottolenghi

thehappyfoodie.co.uk

Kai

subheading: For the whole roasted celeriac:

2 large celeriac, hairy roots discarded (no need to peel) and scrubbed clean (900g)

120ml olive oil

flaked sea salt and black pepper

subheading: For the Café de Paris sauce:

110g unsalted butter, cut into 2cm cubes

1 small banana shallot, finely chopped (25g)

1 garlic clove, crushed

3 anchovy fillets in olive oil, drained and finely chopped (optional, but adjust seasoning if not using)

½ tsp medium curry powder

¼ tsp cayenne pepper

1 tbsp mustard powder

1 tbsp baby capers

2 tbsp chives, finely chopped

2 tbsp tarragon leaves, finely chopped

1 tbsp parsley, finely chopped

2 tsp thyme leaves

110ml single or whipping cream

2 tsp lemon juice

Directions at thehappyfoodie.co.uk

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