Roasted Celeriac Steak with Mushroom Sauce | Juicy Autumn Dish

Preheat the oven to 190 °C (convection/fan). Thoroughly peel the celeriac bulbs, then cut them into neat slices about 2-2.5 cm thick (into steak shapes). Lightly season both sides of the slices with salt and pepper.

In an ovenproof skillet, heat 2 tablespoons of sunflower oil and 25 g of butter. Place the celeriac slices in the pan and sear both sides over medium-high heat until nicely golden brown (approx. 3-4 minutes per side). Add half of the finely crushed garlic and the thyme, then baste the slices with the foaming herb butter.

Pour 100 ml of warm vegetable stock under the celeriac slices, then transfer the skillet to the preheated oven (or transfer them to a baking sheet) and roast for 25-30 minutes until the celeriac is completely butter-soft on the inside and caramelized on the outside.