Crispy celeriac steaks are a brilliant way to turn a humble root vegetable into a seriously impressive dinner. With golden, caramelised edges, a tender centre and a punchy, creamy sauce, this vegetarian main feels special enough for entertaining but achievable in your own kitchen.

The secret is giving the celeriac enough time to soften before finishing it until beautifully golden. Add the savoury tonnato sauce and crunchy pumpkin seed salsa, and every bite delivers a delicious contrast of textures.

Whether you’re planning a cosy autumn dinner, exploring creative vegetable recipes or looking for a fresh alternative to traditional steak, this recipe brings plenty of flavour without complicated cooking techniques.

And here’s the best bit: you don’t need restaurant equipment or professional skills to make it look and taste spectacular. A sharp knife, a sturdy baking tray and a little patience do most of the work.

Family friendly ideas like celeriac steak recipes, gourmet vegetarian dinners, seasonal vegetable mains and easy dinner party recipes fit naturally into this dish. It’s a lovely option when you want to make vegetables the star of the plate rather than an afterthought.

Why You’ll Love These Celeriac Steaks

• Crispy outside, tender inside: The cooking method helps the thick slices develop golden edges without drying out.

• Big, bold flavour: Creamy tuna sauce adds savoury richness, while lemon and capers cut through it with a bright, tangy finish.

• A gorgeous finishing touch: Toasted pumpkin seeds, fresh herbs and a drizzle of olive oil make this dish look beautifully polished.

• Perfect for seasonal entertaining: Serve it as a substantial vegetable-centred main or an elegant side dish.

• Flexible and approachable: Most of the preparation involves simple chopping, roasting and blending.

One important note: traditional tonnato sauce contains tuna, so this version is pescatarian rather than vegetarian. For a fully vegetarian dinner, use the caper-lemon sauce variation below.

Ingredients You’ll Need

Serves 4

For the crispy celeriac steaks

• 1 large celeriac, approximately 900 g–1 kg

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp dried thyme

• ¾ tsp fine sea salt, or to taste

• ½ tsp freshly ground black pepper

For the creamy tonnato sauce

• 120 g canned tuna, drained

• 100 g mayonnaise

• 2 tbsp Greek yoghurt

• 1 tbsp capers, drained

• 1 tbsp fresh lemon juice

• 1 small garlic clove

• 2–3 tbsp water, as needed

• Black pepper, to taste

For the pumpkin seed salsa

• 50 g pumpkin seeds

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped capers

• 1 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 small pinch of salt

Vegetarian tonnato-style alternative

Replace the tuna with 100 g thick Greek yoghurt and 40 g finely grated Parmesan. Blend with the mayonnaise, capers, lemon juice and garlic, adding water until creamy. This creates a savoury vegetarian-inspired sauce, provided your Parmesan uses suitable vegetarian rennet.

How to Make Crispy Celeriac Steaks

Pro Tips for the Best Results

1. Cut evenly sized steaks

Uniform slices cook more consistently. Aim for approximately 2 cm thickness so the centres soften before the outsides become too dark.

2. Don’t overcrowd the baking tray

Leave space between the celeriac slices. Crowding traps moisture and can prevent those delicious, caramelised edges from forming.

3. Let the oven do the hard work

Celeriac is naturally firm, so don’t rush the roasting time. Check the centre with a knife rather than relying entirely on the clock.

4. Toast the pumpkin seeds carefully

Pumpkin seeds can go from perfectly nutty to burnt surprisingly quickly. Stir them frequently and remove them from the pan as soon as they smell toasted.

5. Keep the sauce and steaks separate until serving

The contrast between hot, crispy celeriac and cool, creamy tonnato sauce is part of the magic. Add the sauce just before serving to protect the golden surface.

What Does Celeriac Taste Like?

Celeriac, also called celery root, has a mild, earthy flavour with subtle celery notes and a gentle nuttiness. When roasted, it becomes sweeter and more mellow, making it an excellent base for bold sauces and crunchy toppings.

Unlike a traditional potato steak, celeriac has a distinctive flavour of its own. Its firm texture makes it particularly satisfying when sliced thickly and roasted until tender.

That’s why celeriac recipes work so well for seasonal cooking, meat-free meal inspiration and elegant vegetable dishes. A few thoughtful additions can transform this underrated root vegetable into the centrepiece of a memorable dinner.

What to Serve With Celeriac Steaks

For a balanced plate, pair the celeriac steaks with peppery rocket, roasted carrots or tender green beans. The fresh vegetables complement the rich sauce and provide a welcome contrast.

For a heartier meal, serve alongside crispy roast potatoes, butter beans or crusty sourdough. A simple green salad with lemon vinaigrette also works beautifully.

Planning a dinner party? Arrange the steaks on a large platter with the sauce underneath and the salsa scattered over the top. It creates a colourful, restaurant-style presentation without complicated plating.

Storage and Reheating

Store leftover roasted celeriac in an airtight container in the refrigerator for up to 3 days. Keep the sauce and salsa in separate containers for the best results.

Reheat the celeriac in an oven at 180°C for approximately 10–15 minutes, or until heated through. An air fryer can also help restore the crisp edges.

The tonnato sauce can be refrigerated separately for up to 2 days, provided it is prepared with fresh ingredients and handled safely. Stir before serving, and discard it if it has been left at room temperature for too long.

Freezing is not ideal because the celeriac may become softer and the mayonnaise-based sauce can separate.

Frequently Asked Questions

Can I make celeriac steaks ahead of time?

Yes. Roast the celeriac until nearly tender, cool and refrigerate. Finish roasting before serving to refresh the golden edges, then add the sauce and salsa.

Can I make this recipe vegetarian?

Absolutely. Use the vegetarian tonnato-style alternative described above, or make a simple lemon, caper and herb dressing with olive oil. Check all ingredient labels if you are cooking for someone who follows a strict vegetarian diet.

How do I know when celeriac steaks are cooked?

The centre should be tender enough for a sharp knife to slide through without resistance. The outside should be golden brown, with caramelised edges rather than a hard, raw centre.

Can I cook celeriac steaks in an air fryer?

Yes, although the number of slices you can fit will depend on your basket. Cook at approximately 180°C, turning halfway through, until tender and golden. You may need to cook the slices in batches, and thicker pieces may benefit from a brief pre-cook.

Complete Recipe Card

A Delicious New Way to Enjoy Vegetables

These crispy celeriac steaks prove that a humble root vegetable can deliver a seriously impressive dinner. The golden edges, creamy sauce and crunchy pumpkin seed salsa create a dish that feels thoughtful, seasonal and full of flavour.

Save this recipe for your next cosy dinner, share it with a friend who loves creative vegetable recipes, and let me know how you serve your celeriac steaks. I’d love to hear which finishing touches become your favourites!