Celeriac Steaks with Salsa Verde


Chargrilled Celeriac Steaks BBQ
Prep Time: 15M
Cooking Time: 25M
Serves: 4

There's more where this came from!


  • 2 tbsp olive oil
  • 1 tsp middle Eastern inspired dried herbs (e.g dried sumac, dried oregano, cumin, salt, dried marjoram)
  • 1 large celeriac
  • ½ x 25g pack (about 1/2 cup) basil, finely chopped
  • ½ x 25g pack (about 1/2 cup) flat leaf parsley, finely chopped
  • ½ x 25g pack (about 1/2 cup) mint, leaves only, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp nonpareille capers, drained and chopped
  • 1 tbsp finely chopped walnuts
  • Finely grated zest of 1 lemon
  • 125ml (about 1/2 cup) extra virgin olive oil

This zesty, herby celeriac is a beautiful addition to your barbecue or griddle.

Recipes and images courtesy of Waitrose & Partners


  • Prepare and light the barbecue or preheat a grill or griddle. Mix the olive oil with the dried herbs, then season. Peel the celeriac, trim and cut into 4 x 1cm thick rounds then brush with the flavoured oil. Cook slowly over a warm barbecue, turning often and brushing with the herby oil for 25 minutes until tender and golden.
  • Meanwhile, mix the finely chopped herbs with the garlic, capers, walnuts, lemon zest and olive oil, then season. Spoon over the steaks and serve with lemon wedges.

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