Roasted Celeriac Steaks with Sage Butter and Lemon Garlic Breadcrumbs

Ingredients

• •1 large celeriac, peeled and cut into 1-inch thick slices
• •3 tablespoons olive oil, divided
• •1 teaspoon sea salt
• •1/2 teaspoon ground black pepper
• •3 tablespoons unsalted butter
• •6 fresh sage leaves, roughly chopped
• •1 cup panko breadcrumbs
• •2 cloves garlic, finely minced
• •1 lemon, zested and juiced
• •1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Peel the celeriac and cut it into 1-inch thick slices to create 'steaks.'

3. 3

   Brush both sides of the celeriac slices with 2 tablespoons of olive oil, then season evenly with sea salt and ground black pepper.

4. 4

   Arrange the celeriac slices on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

5. 5

   While the celeriac roasts, heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil and the butter. Once the butter melts and begins to foam, stir in the chopped sage leaves and cook for 1-2 minutes, until fragrant and slightly crispy. Remove the sage butter from the pan and set aside.

6. 6

   In the same skillet, add the panko breadcrumbs and cook over medium heat, stirring frequently, until golden and toasted, about 3-4 minutes.

7. 7

   Stir the minced garlic, lemon zest, and a pinch of salt into the breadcrumbs, cooking for another 1-2 minutes. Remove from heat and mix in the lemon juice and optional chopped parsley.

8. 8

   To serve, plate the roasted celeriac steaks and drizzle with the sage butter. Top each steak generously with the lemon garlic breadcrumbs. Garnish with additional parsley if desired.

9. 9

   Serve immediately as a vegetarian main course or side dish. Enjoy!