Roasted Celeriac Steak with White Bean Cream and Crispy Capers

Instructions

1. 1

   Prepare the celeriac

   Preheat the oven to 210 °C. Peel the celeriac and cut four slices about 2 cm thick from the center. Cut the remaining celeriac into similarly sized pieces. Arrange everything on a baking sheet, drizzle with 30 ml oil, and sprinkle with 3 g salt, the cumin, smoked paprika, and black pepper.

   
2. 2

   Roast the celeriac until golden

   Roast for 45 to 50 minutes. After 25 minutes, turn over the slices and pieces. The celeriac is done when a knife tip slides into it easily and the edges have deep golden-brown patches.

   
3. 3

   Blend the white bean cream

   Put the beans in a blender with the stock, 10 ml olive oil, crushed garlic, and 2 g salt. Zest the lemon into the blender and add the juice of half the lemon. Blend until smooth; if the cream is too thick, stir in 15 ml water.

   
4. 4

   Toast the capers and bread

   Heat the remaining 5 ml oil in a small frying pan and fry the capers for 3 to 4 minutes, until their surface opens slightly and starts to crisp. Slice the bread and toast it in a dry frying pan or toaster. Chop the parsley and mix it with the juice of the remaining half of the lemon.

   
5. 5

   Serve

   Spread one-quarter of the white bean cream on each plate, place a celeriac slice on top, and add the roasted celeriac pieces. Divide the capers and parsley with lemon juice among the plates. Serve immediately with toasted bread; the cream should be warm and the celeriac hot.