Chermoula Celeriac Steak with Mint & Hazelnut Pesto

These celeriac steaks are so hearty and make a great alternative to meat. We have double coated them for max flavour, using our versatile and delicious Chermoula spice mix. The roasting can be done up to 2 days before frying to serve.

Author: Kate Hemphill
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
Yield: 2 Serves 1x


  • 1 large celeriac, scrubbed
  • marinade:
  • 250ml (1 cup) plain plant yoghurt (or regular for non-vegan)
  • 2 tbsp Herbie’s Chermoula Spice Mix
  • 1 tbsp oil
  • 1 tsp salt
  • pesto:
  • 1 large bunch mint, large stems removed
  • handful of sorrel or wild garlic, optional
  • 100g hazelnuts
  • 2 cloves garlic
  • 60ml (1/4 cup) olive oil
  • salt, to taste


  1. Pre-heat oven to 160C.
  2. Combine marinade ingredients and use half of marinade to coat the celeriac.
  3. Place celeriac on a lined baking tray and bake for 3.5-4 hours until a skewer inserts easily. If the marinade seems to be burning (it will go very dark) reduce heat or cover with foil until tender.
  4. For pesto, blitz ingredients together and taste for seasoning.
  5. Once cool enough to handle, cut the celeriac into 1.5-2cm slices and coat slices in remaining marinade.
  6. Heat a non-stick frying pan with a little oil and fry celeriac steaks for 2 minutes each side until golden.
  7. Serve immediately with pesto and salad, or keep warm in a low oven.


The smaller ends of the celeriac that don’t make steaks can be whizzed into soup, or blitzed with white beans to make a mash style puree to serve the celeriac on.

Print Recipe
Nutritional Information
Serving Size 630g
Calories 916g
Sugar 11g
Sodium 4.9g
Fat 88g
Saturated Fat 30g
Carbohydrates 19g
Fiber 20g
Protein 16g