Celeriac Steaks with Tahini Yogurt

If you’ve never had the pleasure of turning humble celeriac into a showstopping dish, you’re in for a delicious surprise. These roasted celeriac steaks are deeply caramelized on the outside and tender on the inside, paired with a creamy tahini yogurt sauce, crunchy toasted pine nuts, and a herby drizzle that brings everything to life. It’s rustic, hearty, and seriously satisfying.

Behind the Recipe

This recipe was born from one of those nights where I wanted something cozy, plant-based, and just a little bit fancy. I had a lonely celeriac sitting in the fridge and thought why not treat it like a steak? With some oven magic, creamy tahini, and my go-to herb drizzle, it became an unexpected weeknight favorite. Now, it’s one of those meals I return to again and again.

Recipe Origin or Trivia

Celeriac, also known as celery root, is a root vegetable popular in European cuisine, especially in French and Eastern European dishes. While often used in purees or soups, roasting brings out its nutty, sweet flavor. Pairing it with tahini yogurt nods to Middle Eastern influences, where tahini is a staple in both savory and sweet dishes. The combination is cross-cultural comfort food at its best.

Why You’ll Love Celeriac Steaks with Tahini Yogurt

Trust me, you’re going to love this one. It’s simple, hearty, and bursting with flavor.

Versatile: Works as a main course or a side, and pairs beautifully with grains or a crisp salad.

Budget-Friendly: Celeriac is inexpensive and goes a long way with minimal ingredients.

Quick and Easy: Minimal prep, mostly oven time, and the sauces come together in minutes.

Customizable: Add your favorite herbs, spices, or toppings to make it your own.

Crowd-Pleasing: Even meat-lovers are impressed by the hearty texture and bold flavors.

Make-Ahead Friendly: The components can be prepped ahead and assembled when ready.

Great for Leftovers: Reheat the steaks or toss them into wraps, bowls, or grain salads.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your celeriac steaks are roasted to perfection every time:

• Use a sharp knife to slice the celeriac evenly so they cook at the same rate.
• Roast at high heat for golden, caramelized edges.
• Don’t skimp on the olive oil celeriac loves to soak it up and get crispy.
• Toast pine nuts carefully. They burn quickly, so keep an eye on them.
• Let the steaks rest a minute after roasting to soak in the flavors.

Kitchen Tools You’ll Need

All you need are a few kitchen basics to make this dish shine.

Sharp Knife: To cut the tough celeriac root into thick steaks.

Baking Tray: For roasting the steaks until golden and crispy.

Mixing Bowls: To whip up the tahini yogurt and herb drizzle.

Whisk or Spoon: For stirring sauces until smooth and creamy.

Small Skillet: To toast pine nuts until perfectly golden.

Ingredients in Celeriac Steaks with Tahini Yogurt

The beauty of this recipe lies in its few, well-chosen ingredients that balance richness, freshness, and crunch.

1. Celeriac (Celery Root): 1 large root, peeled and cut into 1-inch thick slices. This is your hearty, flavorful base.
2. Olive Oil: 3 tablespoons. Helps the celeriac roast to golden perfection.
3. Tahini: 1/4 cup. Adds rich, nutty depth to the yogurt sauce.
4. Greek Yogurt: 1/2 cup. Creamy and tangy, it balances the earthy celeriac and nutty tahini.
5. Lemon Juice: 2 tablespoons. Brightens the sauce and herb drizzle.
6. Garlic: 1 small clove, grated. Adds a punch of flavor to the sauce.
7. Fresh Parsley: 1/4 cup, finely chopped. Brings freshness to the herb drizzle.
8. Toasted Pine Nuts: 2 tablespoons. Add crunch and nuttiness.
9. Red Pepper Flakes: 1/2 teaspoon. Optional but adds a touch of heat.
10. Salt and Black Pepper: To taste. Essential for balancing all the flavors.

Ingredient Substitutions

Need to swap something out? No problem.

Greek Yogurt: Use coconut yogurt or cashew cream for a vegan version.

Pine Nuts: Try toasted sunflower seeds or chopped almonds for crunch.

Parsley: Fresh cilantro or mint work well too.

Lemon Juice: Apple cider vinegar or white wine vinegar can sub in.

Ingredient Spotlight

Celeriac: This gnarly-looking root is surprisingly delicate once cooked. It has a mild, earthy flavor with a subtle hint of celery and nuttiness.

Tahini: Made from ground sesame seeds, tahini is creamy, slightly bitter, and a flavor powerhouse. It’s especially lovely when paired with lemon and garlic.

Instructions for Making Celeriac Steaks with Tahini Yogurt

Let’s get cooking! This recipe is a breeze and comes together in just a few steps.

1. Preheat Your Equipment:
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a small bowl, whisk together tahini, Greek yogurt, lemon juice, garlic, a pinch of salt, and a splash of water to loosen the sauce.
3. Prepare Your Cooking Vessel:
   Place the celeriac slices on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
4. Assemble the Dish:
   Roast the celeriac for 25 to 30 minutes, flipping halfway through, until browned and tender.
5. Cook to Perfection:
   While the steaks roast, toast pine nuts in a dry skillet over low heat until golden and fragrant. Set aside.
6. Finishing Touches:
   Mix chopped parsley with lemon juice, olive oil, salt, and pepper to create the herb drizzle.
7. Serve and Enjoy:
   Plate the roasted celeriac steaks, drizzle generously with tahini yogurt sauce and herb mix, then sprinkle with pine nuts and red pepper flakes.

Texture & Flavor Secrets

These celeriac steaks are all about contrast. You get a golden, crispy edge from roasting, a creamy tang from the tahini yogurt, and a fresh punch from the herbs. The pine nuts bring that satisfying crunch, while the lemon lifts the entire dish with brightness. It’s savory, earthy, and just the right amount of indulgent.

Cooking Tips & Tricks

• Roast extra celeriac to save for another meal.
• Add a pinch of cumin or smoked paprika to the yogurt sauce for depth.
• If the tahini sauce seizes up, just whisk in more water a bit at a time.

What to Avoid

• Don’t cut steaks too thin: They’ll dry out and won’t get that satisfying texture.
• Avoid under-seasoning: Celeriac needs salt to shine.
• Don’t skip toasting the nuts: It makes a huge difference in flavor.

Nutrition Facts

Servings: 2
Calories per serving: Approx. 320

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can roast the celeriac up to two days in advance and store in an airtight container. The tahini yogurt and herb drizzle can be made ahead too. Reheat steaks in the oven at 375°F until warm, and assemble just before serving. Leftovers keep well and make for delicious lunches.

How to Serve Celeriac Steaks with Tahini Yogurt

Serve this as a main with couscous or bulgur on the side, or as a side dish to a larger spread. It also makes a beautiful brunch plate when topped with a poached egg or served with warm pita bread. Add some olives or pickled onions for a zingy contrast.

Creative Leftover Transformations

• Chop and toss leftovers into a grain bowl with chickpeas and feta.
• Slice and stuff into a warm wrap with greens and extra sauce.
• Layer onto toasted sourdough for a quick open-faced sandwich.

Additional Tips

• Make the tahini sauce a little ahead to let the flavors meld.
• Don’t overcrowd the baking sheet so the steaks roast, not steam.
• Add a touch of honey or maple syrup if your tahini is very bitter.

Make It a Showstopper

Sprinkle a final touch of sumac or za’atar for color and tang. Serve on a rustic plate and drizzle the sauce with a spoon in swoops for that elegant, restaurant-style finish.

Variations to Try

• Spicy Version: Add harissa to the yogurt sauce for a kick.
• Vegan Twist: Use plant-based yogurt and add roasted chickpeas.
• Herb Swap: Use dill and chives instead of parsley.
• Nut-Free: Replace pine nuts with crispy roasted chickpeas.
• Sweet-Savory: Drizzle with pomegranate molasses for a tangy-sweet finish.

FAQ’s

Q1: Can I use pre-cut celeriac?

A1: Absolutely, just make sure the slices are thick enough to roast properly without falling apart.

Q2: Is tahini yogurt sauce spicy?

A2: Not at all, unless you add red pepper flakes. It’s creamy, nutty, and lemony.

Q3: Can I make this completely vegan?

A3: Yes, swap Greek yogurt for a dairy-free version and you’re set.

Q4: What does celeriac taste like?

A4: It has a mild, nutty, slightly celery-like flavor and becomes tender and sweet when roasted.

Q5: How do I peel celeriac?

A5: Use a sharp knife to cut off the ends, then slice off the tough outer skin like you would a pineapple.

Q6: Can I grill instead of roast?

A6: Yes, but grilling may cook it faster, so watch closely to avoid burning.

Q7: How do I prevent the tahini sauce from seizing?

A7: Add cold water slowly while whisking. It loosens the mixture and makes it creamy.

Q8: Do I need to salt the celeriac before roasting?

A8: Yes, seasoning before roasting enhances the natural flavor.

Q9: Can I freeze leftovers?

A9: The roasted steaks can be frozen, but the yogurt sauce is best made fresh.

Q10: Is this dish gluten-free?

A10: Yes, it’s naturally gluten-free as long as your tahini and yogurt are certified gluten-free.

Conclusion

This celeriac steak recipe is one of those meals that feels both hearty and fresh. It’s easy to pull together, surprisingly filling, and full of flavor in every bite. Whether you’re cooking for yourself or impressing guests, this dish delivers. Try it once, and you’ll keep coming back for more.

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