Salt Baked Celeriac Steak Recipe

Prepare salt bed

Preheat oven to 200°C (392°F). In a bowl combine coarse kosher salt and water, mixing until the salt is evenly damp but not dissolving into sludge (it should clump slightly). Spread about two-thirds of the damp salt on a rimmed baking sheet to form a bed roughly 1–1.5 cm thick.

Cut and season celeriac

Trim top and bottom of the peeled celeriac so each end is flat. Cut into 2–2.5 cm (about 3/4–1 in) thick steaks. Brush both sides lightly with neutral oil and season very lightly with black pepper (do not over-salt — the salt bake will season the vegetable).

Salt-bake

Place the celeriac steaks on the salt bed, leaving space between pieces. Cover the exposed sides and tops of the steaks with the remaining damp salt so each steak is mostly surrounded by salt (do not pack too tightly). Bake in the preheated oven 30–40 minutes, until a knife inserted meets tender, creamy flesh and the salt forms a crust. Timing depends on steak thickness; test one.

Finish

Remove baking sheet and carefully brush off excess salt from the steaks (wear a kitchen towel to avoid burning). Transfer steaks to a hot skillet with 1 tbs neutral oil and the butter over medium-high heat. Sear 1–2 minutes per side until golden and slightly caramelized. Adjust seasoning with a small pinch of salt only if needed. Keep warm.

Caramelize onions

While the celeriac bakes, heat olive oil and butter in a medium saucepan over medium-low heat. Add the thinly sliced onions and a pinch of salt. Sweat gently, stirring occasionally, until deeply soft and caramelized — about 25–35 minutes. If the onions begin to brown too quickly, lower heat and add a splash (15–30 ml) of water or stock to deglaze.

Simmer and blend

Once onions are richly caramelized, add the vegetable stock and white wine vinegar. Simmer 3–4 minutes to concentrate flavors. Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender, add the heavy cream (if using), and purée until completely smooth. Taste and season with the measured salt and black pepper. Keep warm or reheat gently before plating.

Prepare chicory

Preheat oven to 200°C (392°F) if not already hot from the salt bake. Trim the roots and any damaged outer leaves from the chicory; halve each head lengthwise. Brush cut sides with olive oil and a thin brush of honey or maple syrup. Season with salt and pepper.

Roast

Arrange chicory cut side up on a baking sheet and roast 12–18 minutes until edges are browned and the centers are tender but retain slight bite. Remove from oven and keep warm. A quick squeeze of lemon can be applied at the end if desired.

Toast buckwheat

If using untoasted buckwheat, toast groats in a dry skillet over medium heat, stirring, until aromatic and lightly browned — about 4–6 minutes. Allow to cool slightly.

Combine za'atar mix

In a small bowl combine the toasted buckwheat, za'atar, toasted sesame seeds, olive oil, lemon zest, and measured salt. Toss to coat so the groats are lightly seasoned and slightly glossy. Keep at room temperature.

Plate a spoonful of warm onion purée in the center of each plate and spread into an oval using the back of the spoon.

Place a salt-baked celeriac steak atop the purée. Arrange 2–3 roasted chicory halves (or appropriate portions) alongside the steak.

Scatter a generous pinch of the buckwheat za'atar around and over the steak for crunch and herbal notes.

Dot the steak with a small piece of butter or a drizzle of extra virgin olive oil and a squeeze (about 1 tsp) of lemon juice to brighten. Finish with microgreens or parsley. Serve immediately.