Roasted Celeriac Steaks with Walnut Caper Butter

Celeriac may look rustic, but thick roasted slices make a satisfying centerpiece. The oven brings out a golden exterior while the centers become tender, and walnut caper butter adds crunch, salt, herbs, and bright lemon.

The key to even cooking is cutting the steaks to a similar thickness. Any small end pieces can roast alongside them as wedges, so the whole celeriac makes it onto the baking sheet.

What makes the walnut caper butter work

Softened unsalted butter is easy to stir together with toasted chopped walnuts, drained capers, parsley, lemon zest, and lemon juice. The walnuts add a crisp, nutty contrast to the celeriac; capers contribute a sharp, salty bite, while lemon keeps the rich butter lively.

Let the toasted walnuts cool on a plate before mixing them in. Warm nuts can soften the butter too quickly, while cooled nuts help preserve their texture. Drain the capers well so excess brine does not make the mixture watery.

Cut evenly for tender centers

Peel the celeriac before slicing it crosswise into four steaks of an even thickness. The shape can be irregular, so use the thickest part as your guide and cut the smaller end pieces into wedges. More even steaks are more likely to finish roasting together.

Brush both sides with olive oil and season with kosher salt and black pepper. A rimmed baking sheet keeps the pieces contained as they roast. Give the steaks room so they brown; crowded pieces can steam instead. Turn the steaks and wedges during roasting so their surfaces cook evenly.

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Check for browning and tenderness

Roast until the celeriac is browned and a fork slides into the center with little resistance. Color is useful, but tenderness is the better cue for doneness. If a steak is thicker than the others, it may need a little longer; check it separately rather than assuming every piece is ready at once.

The wedges may cook at a different pace from the larger steaks. Keep an eye on them as you check the main pieces, and remove any that are tender while the thicker steaks finish.

Finish while the celeriac is hot

Spoon the walnut caper butter over the hot roasted celeriac. Its warmth softens the butter so it coats the surface and settles into the browned edges. Add it just before serving to keep the walnuts’ texture and the parsley’s fresh flavor apparent.

Taste a bite with both the celeriac and butter together. The mellow roasted vegetable balances the capers and lemon, while the toasted walnuts add a little crunch. If the centers still feel firm, return the steaks to the oven until fork-tender before topping them.

Frequently Asked Questions

How do you tell when celeriac steaks are done?

Look for browned surfaces and test the center with a fork. It should slide in with little resistance. Thicker steaks can take longer than thinner ones, so check each piece rather than relying on color alone.

Why roast the small celeriac end pieces as wedges?

Cutting the smaller ends into wedges lets them roast alongside the steaks instead of leaving usable celeriac behind. Their smaller shape may make them tender sooner, so check them as the larger pieces finish.

When should you add the walnut caper butter?

Spoon it over the celeriac while the steaks are hot. Their warmth softens the butter and helps it settle over the browned surfaces. Mixing the butter while the celeriac roasts makes it ready to use at the finish.