Celery Root Steaks Diane
Slabs of celery root get the steak treatment, pan-cooked and then roasted until tender and paired with mushrooms in a classic, rich Diane sauce built on cognac, mustard and cream. Don't be intimidated by the flambé technique; it looks cheffy, but it's simple. Eat these with a bean mash for protein, if you’d like.
Storage: Refrigerate for up to 4 days.
Ingredients
- 1 large celery root (2 pounds)
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 12 ounces cremini mushrooms, button mushrooms or oyster mushrooms, trimmed and sliced 1/4-inch thick
- 1/2 cup cognac or other brandy
- 4 teaspoons Dijon mustard
- 1/3 cup heavy cream
- 1/3 cup no-salt-added vegetable broth
- 4 teaspoons vegan Worcestershire sauce
- Fresh parsley leaves, for garnish (optional)
Directions
Step 1
Position a rack in the middle of the oven and preheat to 425 degrees.
Step 2
Cut the roots and hairy bits off the celery root, compost or save them for stock, and thoroughly scrub the rest of the vegetable. (There’s no need to peel it.) Cut it into 3/4-inch slabs and sprinkle them on both sides with the salt and pepper. (You may have a couple of much smaller steaks if the celery root is particularly tapered on the ends; that’s okay.)
Step 3
In a large cast-iron skillet over medium-high heat, warm 1 tablespoon of the olive oil and melt the butter. Add as many celery root steaks as will fit without overcrowding. Cook until deep golden brown on the bottom, 2 to 3 minutes, then flip the steaks and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a large sheet pan and repeat with the remaining steaks.
Step 4
Transfer the celery root steaks to the oven and roast for 15 to 17 minutes, or until fork-tender.
Step 5
While the steaks are roasting, return the cast-iron skillet to medium heat and add the remaining 1 tablespoon of olive oil. Once it shimmers, add the shallot and garlic and cook, stirring, until fragrant, 30 seconds. Increase the heat to medium-high, add the mushrooms and cook, stirring, until they soften, exude any liquid, it evaporates and they start to brown, 4 to 5 minutes.
Step 6
Remove from the heat. Pour in the cognac or brandy and carefully ignite it with a long match. When the flames go out, add the mustard and cream, return the skillet to medium heat and cook, stirring, until the mixture starts to simmer. Stir in the vegetable broth and Worcestershire sauce, increase the heat to medium-high and cook until the sauce reduces and thickens enough that it leaves a trail at the bottom of the pan when you run a spoon through it, 5 minutes. Taste, and season with salt and/or pepper if needed. Turn off the heat and cover to keep warm.
Step 7
When the celery root steaks are fork-tender, divide them among serving plates and generously spoon over the sauce. Sprinkle with parsley, if using, and serve hot.
Substitutions
Vegan? >> Use vegan butter instead of the dairy butter and full-fat coconut milk instead of the cream.
Vegan Worcestershire sauce >> A.1. Steak Sauce, 3 teaspoons soy sauce or tamari plus 1 teaspoon red or white miso.
Not vegan or vegetarian? >> Use conventional Worcestershire sauce.
