Celeriac steaks with Café de Paris sauce from Ottolenghi Flavour / Flavor (page 60) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Accompaniments: Iceberg wedges with smoky aubergine cream; Oven chips with curry leaf mayonnaise; Cucumber, za'atar and chopped lemon salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whipping cream for single cream.

  • leahorowitz on April 09, 2026

    To make the sauce less rich I used a little less butter and more herbs. I cut the raw celeriac into "steaks", rubbed them with olive oil and roasted them in the oven for only around 45 minutes (instead the whole celeriac for over 2 hours...). Served it with oven roasted potatoes.

  • Dinovino on July 03, 2024

    Don't skimp on the herbs, need them to balance the richness. Madras curry powder works well. Super tasty dish.

  • pattyatbryce on May 12, 2021

    It is very rich, but completely addictive. Make with a very mild fish, a simple salad, and some good bread. You won't be sorry.

  • joneshayley on January 11, 2021

    This is nice but I won’t repeat- it’s so so so rich.

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