Serves: 2 to 4
Prep time: 10 minutes
Total time: 30 minutes
¼ cup|60 ml olive oil
1 large celery root, peeled and cut into ¾-inch-thick pieces
kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 tablespoon whole black peppercorns
3 garlic cloves, thinly sliced
3 sprigs fresh thyme, plus leaves to garnish
1 large shallot, minced
⅓ cup|80 ml cognac
¾ cup|180 ml heavy cream
flaky sea salt, to serve
- Heat the oven to 425°F. Heat half of the oil in a large cast-iron skillet over medium-high. Drizzle the remaining oil on the celery root “steaks” and season all over with salt and pepper. Working in batches, cook the celery root steaks, flipping once, until golden, 8 to 9 minutes. Transfer the steaks to a sheet tray and repeat with the remaining steaks. Place the steaks in the oven and roast until tender, about 10 minutes.
- Meanwhile, make the sauce. Coarsely crush the black peppercorns with a mortar and pestle, or place in between 2 kitchen towels and crush with a small frying pan.
- Melt the butter in the cast-iron skillet over medium. Add the crushed peppercorns, the garlic, thyme, and shallots and cook, stirring often, until the garlic and shallots are soft, about 3 minutes. Add the cognac and cook until mostly evaporated, 2 minutes more. Add the cream, bring to a simmer, and cook until the sauce is thick, about 2 minutes. Season with salt and keep warm.
- To serve, transfer the celery root steaks on a platter and generously spoon the sauce over the steaks. Garnish with flaky sea salt and thyme leaves.
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