This recipe comes from Flavor, a fabulous cookbook full of wonderful recipes showcasing vegetables. I serve this as a main dish with a salad and never miss the meat.

Recipe by Yotam Ottolenghi, adapted by Catherine Pla

Serves 4

Roasted Celery Root

2 whole celery roots, scrubbed clean with hairy roots cut off and discarded
1⁄4 c olive oil, plus 2 T, divided
1 t kosher salt
1 T maple syrup

Café de Paris Sauce

1⁄2 c unsalted butter
1⁄4 c minced shallot or onion
1 garlic clove, smashed
3 anchovy filets, chopped
1 T mustard powder
1⁄2 t curry powder
1⁄4 t cayenne
1⁄4 t kosher salt
1 T capers, drained
2 T chopped fresh chives
2 T chopped fresh tarragon
1 T chopped fresh parsley
2 t chopped thyme leaves
1⁄2 c heavy cream
2 t lemon juice

Preheat oven to 375, use convection if you have it. Line a sheet pan with parchment paper. Pierce the celery roots all over with a fork and place on the sheet pan. Combine the 1⁄4 cup olive oil and salt. Rub the olive oil mixture all over the celery roots. Roast for 2 1⁄4 hours, up to 2 3⁄4 hours, depending on the size of the roots. They should be browned, soft all the way through, and oozing juices. You may roast these the night before. Let them cool, then refrigerate.

To make the sauce, in a medium saucepan, melt the butter and add the onion or shallot, garlic, anchovies, mustard powder, curry powder, cayenne and salt. Cook for about 5 minutes, until the shallot has softened. Add the capers and herbs and a grinding of black pepper and cook for a minute more. Remove from the heat.

Turn the oven setting to broil. Slice roasted celery root crosswise into 1” thick steaks. Place steaks on a parchment lined sheet pan (you can use the same pan but may need a new sheet of parchment) in a single layer. Combine reserved 2 tablespoons olive oil with the maple syrup. Brush steaks generously with this mixture. Broil for 5-6 minutes, until golden brown.

Gently reheat the sauce, and add the heavy cream and lemon juice. Stir but don’t emulsify, as this sauce should be split.

To serve, place some of the sauce on a plate, then arrange the steaks on top, adding more sauce to garnish. Sprinkle with salt and pepper.

Roasted Celery Root Steaks with Café de Paris Sauce