Roasted Celery Root Steaks with Café de Paris Sauce and Braised Celery

Roasted Celery Root Steaks

Roasting the roots whole develops a tender, concentrated interior. A second roast after cutting gives the exposed surfaces the deeply browned crust that makes these substantial enough to anchor the plate.

Ingredients

• 2 medium celery roots, about 900 g each, skin on
• 3 tablespoons olive oil, divided
• 1½ teaspoons fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 375°F / 190°C. Scrub the celery roots thoroughly, trimming away tangled roots and any dirt-filled crevices while preserving as much skin as possible. Trim the bases just enough to let them sit steadily.
2. Prick each root all over with a fork. Rub with 2 tablespoons olive oil and the salt, working the seasoning into the skin. Set in a roasting pan.
3. Roast uncovered for 2–2¾ hours, basting with the pan juices every 40 minutes. They are ready when a skewer slides through the center with almost no resistance and the skins are deeply browned. Loosely shield any areas that begin to burn.
4. Rest for 15 minutes. Increase the oven to 450°F / 230°C. Cut each root vertically into four thick wedges or steak-like slabs, retaining their skins.
5. Arrange on a heavy baking sheet with a broad cut surface down. Brush with the remaining tablespoon of olive oil and season with pepper. Roast for 15–20 minutes, turning once, until the cut faces are golden and the edges are dark and crisp.

Notes

• Size matters more than the clock: very large roots may need another 30–45 minutes for the whole-roasting stage.
• The whole roots can be roasted a day ahead. Refrigerate after cooling, then cut and roast at 425°F / 220°C for 25–35 minutes, until hot throughout and browned.

Café de Paris Sauce

Butter and cream carry the warm spices and herbs, while anchovies supply savory depth without making the sauce taste overtly fishy. Capers, mustard and lemon cut through the richness of both the sauce and the sweet roasted root.

Ingredients

• 100 g unsalted butter, divided
• 1 small shallot, finely minced
• 1 garlic clove, finely grated
• 3 oil-packed anchovy fillets, finely chopped
• 1 teaspoon gluten-free mild curry powder
• 120 ml heavy cream
• 1 tablespoon gluten-free whole-grain mustard
• 2 tablespoons capers, drained and roughly chopped if large
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped tarragon leaves
• 1–2 tablespoons fresh lemon juice, to taste
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Melt 25 g of the butter in a small saucepan over medium-low heat. Add the shallot and cook for 4–5 minutes until soft but not browned.
2. Add the garlic, anchovies and curry powder. Stir for 1 minute, pressing the anchovies into the butter until they largely dissolve.
3. Add the cream, mustard and capers. Bring to a gentle simmer and cook for 2–3 minutes, until lightly thickened.
4. Reduce the heat to its lowest setting. Cut the remaining butter into cubes and whisk them in a few at a time; do not let the sauce boil.
5. Remove from the heat and stir in the parsley, chives, tarragon and 1 tablespoon lemon juice. Taste before adding salt, then adjust with pepper and more lemon as needed. The sauce should be rich, tangy and loose enough to coat the celery root generously.

Notes

• If the sauce becomes too thick, whisk in warm water a tablespoon at a time. If it starts to separate, take it off the heat and whisk in a tablespoon of cool cream.
• Keep warm only briefly over very low heat, and add the herbs close to serving to preserve their freshness.

Lemon-Braised Celery with Shallots and Celery Leaves

Gentle braising softens celery’s fibrous texture without erasing its fresh flavor. A little lemon and a handful of raw celery leaves make a bright contrast to the roasted root and butter sauce.

Ingredients

• 1 large bunch celery, about 700–800 g, tender leaves reserved
• 2 shallots, thinly sliced
• 1 tablespoon olive oil
• 20 g unsalted butter
• 180 ml gluten-free vegetable stock
• 1 bay leaf
• 3 thyme sprigs
• 2 strips lemon zest, removed with a vegetable peeler
• 1 tablespoon fresh lemon juice, plus more to taste
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Separate and wash the celery stalks. Peel the tough strings from the outer stalks, then cut into 8–10 cm lengths, halving very wide pieces lengthwise.
2. Warm the olive oil and butter in a wide lidded sauté pan over medium-low heat. Add the shallots and a pinch of salt; sweat for 4 minutes without browning.
3. Add the celery, stock, bay, thyme and lemon zest. Season lightly, bring to a simmer and cover.
4. Braise gently for 18–25 minutes, turning the celery once, until a knife enters easily but the stalks still hold their shape.
5. Uncover and simmer for 3–5 minutes to reduce the liquid to a shallow, glossy coating. Remove the bay, thyme stems and lemon zest. Stir in the lemon juice and adjust seasoning.
6. Scatter the reserved tender celery leaves over the celery just before serving.

Notes

• Use a pan that holds the celery in one or two snug layers; an oversized pan can let the braising liquid evaporate before the stalks are tender.

Overall Timing / Workflow

The long whole-roast is mostly unattended. Braising the celery during the final stretch leaves only the quick sauce and browning of the steaks for the last few minutes.

Instructions

1. 0:00 — Heat the oven, scrub and season the celery roots, and start the whole-roasting stage.
2. While the roots roast, measure the sauce ingredients, chop the herbs and prepare the celery. Keep the herbs refrigerated until needed.
3. About 40 minutes before serving, check that the celery roots are almost tender and begin the celery braise.
4. When the roots are fully tender, rest them for 15 minutes and increase the oven temperature. Cut and return them to the oven for their final browning.
5. While the steaks brown, make the Café de Paris sauce. Finish the braised celery and keep it covered off heat.
6. Finish the sauce with herbs and lemon, then plate immediately with the hot celery root.

Plating

Leaving some browned celery root exposed preserves the visual and textural contrast with the generous sauce. Serving the celery alongside keeps its lighter braising juices distinct.

Instructions

1. Arrange two pieces of roasted celery root on each warm plate, overlapping slightly with their browned faces upward.
2. Spoon Café de Paris sauce generously over and around the roots, leaving some caramelized surfaces exposed.
3. Place the braised celery alongside with a small spoonful of its reduced juices. Finish with its fresh celery leaves and serve immediately.

Leftover Path

Keeping the sauce separate lets the roasted root reheat without becoming soggy and protects the butter emulsion from excessive heat.

Instructions

1. Refrigerate the celery root, sauce and braised celery in separate covered containers within 2 hours. Use within 3 days.
2. Reheat the celery root at 400°F / 200°C for 15–20 minutes, until hot through and lightly crisp at the edges.
3. Warm the braised celery gently in a covered pan with its juices and a splash of water.
4. Warm the sauce over very low heat, whisking in a little water or cream as needed; do not boil. Spoon over the reheated roots just before serving.
5. Alternatively, chop the roasted root and braised celery into a warm vegetable hash and finish with a small spoonful of the reheated sauce.