Celeriac Steak

Based (loosely) on https://www.theguardian.com/food/2019/nov/11/thomasina-miers-celeriac-steaks-sherry-lardons-capers-recipe

What you need

• 1 celeriac root
• 2 carrots
• 1 onion, 2 garlic cloves
• parsley (fresh)
• handful of pitted green olives
• 1-2 tablespoons of capers
• handful of raisins
• 2 teaspoons honey
• salt, pepper
• double cream (1 tablespoon)
• 150ml sherry, 3 tablespoons sherry vinegar
• slice of bread (i am not fussy which bread neither if it's stale or fresh)
• 3 tablespoon of vegetable oil

Equipment

• 1 pot (for cooking the celeriac)
• 1 or better 2 frying pans (as you will see below)

How you do it

• fill the pot with water and put a tablespoon of salt in it. Heat to boil
• in the meantime, peel the celeriac and slice the peeled root into ca 10mm thick slices
• put the peeled celeriac slices into the boiling water and cook at low heat for 10-15min. Ideally, the slices should be "al dente" at the end. You can test it by piercing the slices with a knife. If it goes through like butter the slices are ready
• keep 1 cup of the cooking water and pour away the rest of the water. Put the celeriac slices on a board to cool
• Peel and cut the onion, garlic and carrots. Cut the olives into slices. Wash and cut the parsley (fine). 
• Cut the bread slice into little cubes
• in the sauté/frying pan pour in half of the oil and heat it up. Put the onions into the hot pan and cook at medium heat for ca 10min. Stir frequently to avoid the onions from getting burned.
• Increase head and add sliced garlic and carrots, mix with onions and cook for another 2-3 minutes
• Add the sliced olives, capers, parsley and raisins. Stir and cook for ca 2 min
• Pour in the sherry, cooking water and sherry vinegar. Heat up until it boils. Keep it cooking for ca 5 min.
• The cooking water should have enough salt, but add to your liking. Grind in pepper.
• Add the cream and the honey. Stir well and cook for another 5 min. The sauce should be reduced by now.

• If you are using the same pan for frying the celeriac/bread cubes then removed the sauce in a little sauciere (or small pot). Wipe the frying pan clean (of course after it cooled down a bit). Put it back on the cooker. 

• Put the rest of the oil into the frying pan and heat up.
• When the oil/pan are hot place the celeriac slices. Don't stack them up. Put just enough in the pan to cover the surface area.
• Fry for up to 5min - while checking to ensure the bottom side doesn't burn. 
• Turn the slices around and repeat until the slices are slightly brown.
• I put the bread cubes in with the celeriac steaks to fry them at the same time. Works well.

• Once fried place a couple of slices and bread cubes on a plate. Slightly pour over the sauce.
• Voila