Celeriac steaks with olive salsa

Celeriac steaks with olive salsa

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 261 kcal
, Fat: 17 g
, Carbohydrate: 14 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
2 garlic cloves, bruised
10 sage leaves
800 g celeriac, cut into slices approx. 2 cm thick
¼ tsp salt
a little pepper
2 dl vegetable bouillon
2 bay leaves
1 tin white beans (approx. 410 g), rinsed, drained

Olive salsa

1 tsp Dijon mustard
2 tbsp white balsamic vinegar
3 tbsp olive oil
80 g pitted green olives, finely chopped
1 tbsp capers, finely chopped
2 bunches flat-leaf parsley, finely chopped
1 organic lemon use a little grated zest and 1 tbsp of juice
¼ tsp salt
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How it's done

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Heat the oil in a wide non-stick frying pan. Add the garlic and sage. Season the celeriac slices, fry in batches for approx. 10 mins. on each side. Pour in the stock, add the bay leaf, cover and cook for approx. 5 mins. Add the beans, continue to cook for a further 5 mins.

Olive salsa

Combine the mustard, balsamic and oil. Add the olives, capers, parsley, lemon zest and juice, mix and season with salt. Plate up the celeriac steaks and beans in deep dishes along with the stock, drizzle the olive salsa on top.

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