Horseradish-Crusted Celery Root Steaks with Mustard Sauce and Parsley Salad
Ingredients
- 2 ea. 1 lb. Celery Roots
- 2 tsp. Sugar
- 1 c Panko
- ¼ c Unsalted Butter, softened
- 1/3 c Horseradish, prepared
- 2 T Parmigiana Reggiano, grated
- 1 ea. Lemon, juice and zest, divided use
- Black Pepper, as needed
- Mustard Sauce, recipe follows
- Parsley, leaves only, as needed
- Kosher Salt, as needed
- Extra Virgin Olive Oil, as needed
PREPARATION
Coat celery roots in oil, salt and sugar. Roast on rotisserie, or indirectly over a wood fire on low, for up to 2 hours. Cool, peel and slice into 1-inch thick “steak” disks; set aside.
Meanwhile, combine panko, butter, horseradish, cheese, ½ of the lemon juice, and zest and salt and pepper to taste. Place in parchment and roll into a tube; chill and slice into 1-inch-thick pieces.
At service, season celeriac steaks with salt and pepper. Heat olive oil in sauté pan and sear steaks over medium-high heat, for about 3 minutes. Turnover, remove from heat and top with a disk of butter. Place under the broiler to brown butter crust and render some butter through the celeriac.
To plate, spoon mustard sauce onto a plate and top with 1 or 2 steaks. Toss parsley with remaining lemon and some olive oil, salt and pepper, and serve with steaks.
To make mustard sauce: Combine 1 cup of sour cream, 1 cup of Dijon, ½ cup of mayonnaise, 2 tablespoons of mustard powder and 1 ounce of lemon juice. Let rest for 24 hours for mustard powder to fully absorb.
Executive Chef Jonathan Sawyer | Kindling, Chicago