Golden Roasted Celeriac Steaks with Creamy Harissa Tahini
Have you ever heard of celeriac before? Or maybe you’ve seen it at the farmers market and felt a little intimidated to pick it up—because, honestly, it is a pretty strange-looking root vegetable. Most people have no idea what to do with it! Well, I was one of those people too, until a couple of days ago when I finally gathered the courage to buy one and experiment with cooking it.
What is Celeriac?
Celeriac, also known as celery root, is a knobby, pale root vegetable that comes from the same family as celery. Don’t let its rough exterior fool you—it has a mild, earthy flavor with hints of celery and parsley. Inside, the flesh is creamy white and can be eaten raw or cooked. It’s incredibly versatile. You can mash it like potatoes, roast it, blend it into soups, or even shave it thin for salads. Plus, it’s packed with fiber, vitamin C, and antioxidants, making it as nutritious as it is tasty.
Peeling celeriac can look intimidating, but it’s actually pretty simple once you know how. Start by cutting off the top and bottom to create a stable base. Then, using a sturdy vegetable peeler, slice downward around the root to remove the thick, bumpy skin. Keep turning it as you go until all the rough outer layer is gone, revealing the smooth, creamy flesh underneath. Once peeled, it’s best to use it right away or soak it in water with a splash of lemon juice to prevent browning.
Why Roast then Baste?
Roasting first cooks the celeriac through
Celeriac is dense and needs even, thorough cooking. Roasting at high heat ensures it’s tender all the way through while developing golden caramelized edges.
Roasting builds flavor and texture
The dry heat of the oven draws out natural sugars, creating a slightly sweet, nutty flavor and a firm, caramelized exterior.
Basting afterward adds flavor without overcooking
Once the celeriac is fully cooked, a quick pan-baste in butter and herbs coats it in aromatic fat.
This enhances flavor, adds a silky mouthfeel, and creates a subtle crispness, which you can’t achieve by roasting alone.
Combining the two techniques gives the best of both worlds
Roasting ensures proper cooking and caramelization.
Basting provides flavor infusion and a luxurious finish.
Bottom line: Roast for structure and caramelization, baste for flavor, aroma, and finish.
What is Harissa?
Harissa is a spicy, aromatic chili paste or sauce made from chili peppers, garlic, spices like caraway seeds, cumin, coriander, and olive oil. It’s used to add heat and depth of flavor to dishes such as stews, soups, couscous, marinades, dips, or spreads.
Guys, I am obsessed with this sauce it’s so yummy and I want to add it to everything!
1/4 cup tahini
3 tbsp lemon juice
2 tbsp harissa paste
1/4 tsp smoked paprika
1/4 cup water
Salt to taste
Melt some butter in a pan, add your herbs and baste your celeriac cuties in some fat and aromatics!
Spoon a bed of harissa tahini sauce onto the plate. Place the roasted and basted celeriac steaks on top, then drizzle more sauce and olive oil on top. Finish with sumac, chopped tarragon and parsley, and celery hearts!
If you make our Golden Roasted Celeriac Steaks with Creamy Harissa Tahini, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Golden Roasted Celeriac Steaks With Creamy Harissa Tahini
Caramelized, herb-basted celeriac steaks with creamy harissa-tahini is the ultimate cozy fall plant-based dinner.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Prep the celeriac: Trim the ends, peel with a vegetable peeler, and slice into 1-inch thick “steaks.”
- Roast the celeriac: Toss with olive oil, salt, and pepper. Spread on a parchment-lined tray and roast 25–30 minutes, flipping halfway.
- Pan-finish / Baste: Melt butter with thyme, sage, and rosemary in a pan. Add roasted celeriac and baste 2–3 minutes.
- Prepare the sauce: Whisk tahini, harissa, lemon juice, smoked paprika, water, and salt until smooth.
- Plate: Spoon a bed of harissa-tahini sauce onto the plate. Place the roasted and basted celeriac steaks on top, then drizzle more sauce over the top.
- Finish with garnishes: Sprinkle sumac, chopped tarragon, chopped parsley, and celery hearts over the top.
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