The Whole Vegetable: Sophie Gordon's celeriac steaks, caper and parsley chimichurri recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Whole Vegetable Sophie Gordon’ s celeriac steaks caper and parsley chimichurri recipe By You Magazine - January 2, 2022 Great for when you want to try something new but still with a sense of familiarity. The chimichurri gives a good kick to the steaks, and they’re beautifully charred on the outside and soft in the middle once cooked. Issy Croker SERVES 4 AS A SIDE FOR THE CELERIAC STEAKS 1 medium/large celeriac 1-2 tbsp olive oil Salt FOR THE CHIMICHURRI 2 large handfuls fresh parsley (or coriander), finely chopped, stalks included, plus extra to garnish 2 tbsp capers, drained 2 cloves of garlic, crushed or finely chopped 3-4 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 lemon, juiced, plus a dash of zest A pinch of dried chilli flakes Salt and pepper Preheat the oven to 200C/180C fan/gas 6. Thoroughly wash the celeriac and cut it into roughly 1.5cm-2cm steaks. You should have around six steaks. Place them on a baking tray and rub the olive oil over both sides of each steak. Sprinkle with salt, then place in the oven and roast for around 30 minutes. They’ll start to turn golden brown on top. Flip them over and roast for a further 20 minutes or so, allowing the other side to brown and the steak to become tender. While your steaks are roasting, make the chimichurri. Put your parsley, capers, garlic, olive oil, vinegar, lemon juice and zest and chilli flakes into a blender and blitz until you have a paste-type mixture, seasoning with salt and pepper if needed and adding a little extra olive oil if it’s too dry. Remove the steaks from the oven and evenly spread about a quarter of the chimichurri over them. Put them back into the oven for a further 5 minutes. To serve, dish up each steak with a dollop of chimichurri then garnish with parsley. You could also make a bed of the chimichurri, serving the steaks over the top. And feel free to add more than a quarter of the mix when putting the steaks back into the oven to warm through. Now buy the book and try all the recipes The Whole Vegetable by Sophie Gordon will be published by Penguin Michael Joseph on 6 January, price £25. To pre-order a copy for £21.25 until 16 January, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved