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Celeriac steak and soup
13th February 2026
If you grew up in the UK you’re likely familiar with celeriac. It is most commonly used in European winter cuisine as a hearty flavourful root vegetable that is in season in autumn and winter. One of our staff members had never heard of celeriac before moving to England, but quickly fell in love with its deep and versatile flavour.
As the name suggests, celeriac is related to celery; both are part of the same species, apium graveolens, but bred for different uses. It is an important source of fibre, vitamins C and K, as well as potassium in the cooler months.
We also love how flexible celeriac is. It stores very well which reduces food waste. It can be eaten many ways — it is edible raw both raw and cooked and tastes great whether fried, sliced, boiled, roasted, blended, or mashed. Today we share two of our favourite ways to eat celeriac (a roasted ‘steak’ and soup) and provide the groundwork for making delicious Climatarian celeriac dishes that you can adapt and use flexibly depending on what you have at home.
This recipe has long been a seasonal favourite in our Climatarian Kitchen café. We served it last week, during our second week of week-daily café service with glowing reviews!
We have kept this recipe quite simple. We do this to teach the basic principles around preparing and enjoying celeriac in soup and steak form.
You’ll find that although it may look rough on the outside, the celeriac becomes sweeter and milder when roasted.We have recommended garlic, mustard, lemon and soy sauce to add depth, but you may equally opt to sub in you preferred spices and flavours. That is why we call this (and nearly all of our recipes) a flexi-recipe.
Recipe tips
To keep this plant-based, stick to vegetable or mushroom stock. The cheese is completely optional; if you’re vegan you can skip it without compromising much on flavour. You could consider adding plant-based yoghurt if you’d like it creamier, or topping it with chives, lemon zest, or rocket if you’d like it to have a little more brightness.
Alternatively, many leftovers or commonly-wasted food items would also lend themselves well to this dish. For example, you could try roasting a diced carrot alongside the celeriac and blending it in with the soup, adding in the last bit of cream in your fridge, or topping it with leftover cooked chicken. Or, if you wanted to add extra protein you could try blending in some white beans or chickpeas which would also thicken it a bit.
Yield: Serves 6-8 people
Celeriac steak and soup
Seasons: autumn, winter
Prep time
15
Cooking time
35
Total time
1 hour
Save PDFIngredients
- Celeriac (1-2 medium or 1 large)
- Garlic (1 head)
- oil
- 1.5L of stock (veg or chicken)
- 1 lemon
- Sugar or maple syrup
- mustard
- Soy sauce
- Salt and black pepper to season
- Optional:
- Bread
- Blue cheese
- Chives , chilli flakes, paprika
Instructions
- Heat oven to 220 C/200C fan/gas 6
- Peel celeriac with a knife, trim off ends and cut into rounds. Keep 1 celeriac in round steaks, dice the other celeriac.
- Score the rounds on both sides to create a hash mark like a steak.
- Peel and crush garlic.
- In a small bowl mix a spoon each of oil,, soy sauce, mustard, and sugar. Add 1 crushed clove garlic and mix well. Brush the celeriac steaks with this mix on both sides.
- Put the diced celeriac in a bowl and drizzle some oil on, then toss to cover.
- Line 2 trays with baking paper.
- On one tray spread out the diced celeriac with oil on a tray, add the rest of the garlic (whole cloves peeled and season with salt and paper.
- On the other tray place the celeriac steaks.
- Bake both trays for 25 minutes. Remove trays from oven, toss the diced celeriac, and flip the steaks and brush with any remaining sauce.
- While that is cooking zest and juice your lemon, coarsely chop your blue cheese, and slice your bread.
- Return trays t the oven for 15-20 minutes until deeply golden brown. Remove trays from oven.
- Put your bread, coated in blue cheese in the oven to make a crouton or melt your blue cheese in the oven to make a crisp.
- Put the diced celeriac, the roasted garlic, the stock, and lemon juice in a blender (or bowl) and blend until smooth.
- Slice your celeriac steak and garnish soup with sliced steak, chives and spices, and/or crouton, or crisp. Crumble cheese into soup for added flavour.
More recipes like this
Flexi-Recipe: Seasonal Vegetable Tagine
Take this season’s freshest vegetables and make this moderately spiced Moroccan stew any time of year.
