Celeriac steaks with creamy Black Futsu mash

Celeriac steaks with creamy Black Futsu mash Recipe

By Tolhurst Organic Published: February 28, 2023

• Yield: 4 Servings
• Prep: 20 mins
• Cook: 40 mins
• Ready In: 60 mins

You can alter this dish to your liking and if you want to switch things up, you could have the celeriac steaks with a fresh salad. You can also replace the Black Futsu squash mash with mashed potatoes.

Ingredients

• 1 whole celeriac
• 2 tbsp Soy sauce
• 3 tbsp favourite cooking oil
• 3 tbsp nutritional yeast
• 1 tbsp Maple syrup
• 800 grams Black Futsu squash, or other squash of your liking for Creamy mash
• 100 ml almond or soy milk for Creamy mash
• 1 tbsp vegan butter for Creamy mash
• 1 tsp salt and black pepper for Creamy mash
• 1 tsp nutmeg for Creamy mash
• 1 leek for Toppings
• 2 tbsp chopped hazelnuts for Toppings

Instructions

1. You can choose if you would like to peel the celeriac and squash, or not. I’ve kept the peel on and washed them both with water, a bit of vinegar, and a brush. Trim the top and bottom of the celeriac, and place it on a flat side. Slice your celeriac in four and then cut it up in 1 cm thick slices. Set the celeriac slices aside for now. Take your squash and chop or slice as desired. We will be turning this into mash so their shape doesn’t matter. Place the chopped up squash onto a baking tray lined with baking paper or a silicone mat.
   
2. Let’s make the marinade sauce for our celeriac. Take an oven dish and add the 2 tbsp of olive oil, 2 tbsp of nutritional yeast, soy sauce, and maple syrup. Mix well and add the celeriac slices in the oven dish. Coat your celeriac slices in the sauce and make sure both sides are well covered.
   
3. We’re going to place both the celeriac and squash in a preheated oven of 200° for 40 minutes. Set a timer for 20 minutes, when your alarm goes off take out the celeriac and flip the slices. This way both sides are both beautiful and golden brown. Place your oven dish back in the oven for another 20 minutes.
   
4. When there’s 10 minutes left on the timer, heat up the rest of the olive oil in a frying pan. Once the oil is hot add the chopped leeks and hazelnuts. Using a spatula, saute them until the leeks start to become soft and begin to brown. Set aside for later.
   
5. Take out both the celeriac and squash out of the oven. Set the celeriac aside for now and cover your oven dish so it doesn’t cool down too much. Take a blender and add in the squash, almond or soy milk, vegan butter, salt, 1 tbsp nutritional yeast, black pepper, and nutmeg powder. Blend and add more milk if needed to achieve your desired texture. Optionally, you can make your mash extra creamy by pushing it through a sieve. This will get rid of any lumps.
   
6. It’s time to plate up. Put the mash as a base on your plate, put 2 to 3 slices of celeriac on top and finish off with your sautéed leeks and hazelnuts. Bon appétit and enjoy!