Have you ever thought that a celeriac could be the star on your plate? This recipe proves that any ingredient can be sensational if given enough attention. When cooked correctly and for the right amount of time, celeriac's texture transforms to rich, tender, and juicy, while its natural flavour shifts from strong and assertive to sweet, almost buttery notes, with a hint of that familiar celeriac taste.

Besides the right cooking technique, the key spices in the preparation will round out the entire experience—you can be creative here and take celeriac to various parts of the world. I decided to embark on a journey to Asia, inspired by tamari, a Japanese soy sauce. Natural tamari has only a few ingredients, and I personally choose it because it has a nicer flavour, and I highly recommend everyone try it for cooking and dipping!

Celeriac steak is a perfect option for those who want to enjoy deep flavours, whether you are a vegan gourmet, a vegetable lover, or simply looking for inspiration for a new main dish. I served it with cauliflower puree, but it also pairs wonderfully with rice, hummus, or lentil salad.

Ingredients

For the tamari sauce:

• 1 green onion (white part)

• 1 small piece of ginger (about the size of a garlic clove)

• 1 clove of garlic

• 50 ml tamari

• 15 ml apple cider vinegar

• 10 ml maple syrup or another sweetener

• 20 ml water

• 10 ml sesame oil

• 1 teaspoon sesame seeds

For the steaks:

• 30 ml oil

• 2 celeriac steaks, cut to a thickness of 1.5-2 cm

• Salt, pepper

• Green onion and sesame for garnish

Instructions

To prepare the sauce, finely chop the green onion and garlic, grate the ginger, and then add the tamari, apple cider vinegar, water, maple syrup, and sesame oil.

Heat a skillet over low heat, add the oil, and then season the celeriac steaks with salt and pepper. Cook them for 10 minutes on each side, flipping every 5 minutes (total 20 minutes). Turn off the heat and immediately drizzle with the prepared sauce. Serve with cauliflower puree or rice drizzled with sauce.