Oven-Baked Celeriac Steak with Herb-Infused Quinoa and Grilled Asparagus
Generated on: May 13, 2024
Ingredients
- Celeriac1 kg
- Olive oil3 tbsp
- Salt
- Black pepper
- Quinoa200 g
- Vegetable broth500 ml
- Fresh parsley20 g
- Fresh thyme5 g
- Red bell pepper1
- Asparagus200 g
- Lemon1
Directions
- 1
Preheat the oven to 200°C.
- 2
Peel the celeriac and cut into steaks approximately 2 cm thick.
- 3
Brush both sides of each celeriac steak with olive oil, then season with salt and pepper.
- 4
Place the celeriac steaks on a baking tray lined with parchment paper and bake for 40 minutes, turning halfway through, until golden and tender.
- 5
Rinse the quinoa under cold water until the water runs clear.
- 6
In a saucepan, bring the vegetable broth to a boil, add the quinoa, and reduce to a simmer. Cover and cook for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- 7
Finely chop the fresh parsley and thyme. Dice the red bell pepper.
- 8
Stir the herbs and red pepper through the cooked quinoa, season with salt and pepper to taste.
- 9
Trim the woody ends off the asparagus and brush with olive oil. Grill on a hot grill pan or outdoor grill for 3-5 minutes, turning occasionally, until tender and slightly charred.
- 10
Serve the celeriac steak on a bed of herb-infused quinoa, with grilled asparagus on the side. Garnish with fresh parsley and a wedge of lemon.
Enjoy your food!