Celeriac Steaks with Saffron Barley Risotto

Last Celeriac Recipe is here to add some sunlight to our rainy weekend!

Celeriac Steaks are great way to enjoy this root vegetable! The texture and taste is just to die for and barley risotto makes this meal round and perfect for a cozy yummy dinner at home!

I hope you enjoy the coziness that rainy days can bring to our lives and all the good food that keep us happy and warm!

Serves 3-4 people

  • 1 whole celeriac
  • 1 tablespoon olive oil
  • Juice from ½ lemon
  • ¼ teaspoon smoked paprika(optional)
  • Salt and pepper to taste

Saffron Barley Risotto:

  • 1 ½ cup plant milk(I used almond milk)
  • 3 cups cooked pearl barley
  • 1 onion, chopped
  • 1 tablespoon white vinegar
  • 1-2 tablespoon olive oil
  • 1 teaspoon nutritional yeast
  • 1 pinch saffron

Mushroom sauce:

  • 200g button mushrooms, sliced
  • 1-2 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, mashed
  • 1 teaspoon fresh thyme
  • 1 tablespoon corn starch
  • ½ cup plant milk
  • 1 tablespoon balsamic vinegar
  • Salt and pepper


  1. Pre-heat the oven at 200°C;
  2. Cut the celeriac in one finger thick slices, sprinkle some olive oil, lemon juice, salt, smoked paprika and pepper and roast it for 25minutes;
  3. Risotto: Fry the chopped onion and garlic with a drizzle of olive oil, saffron and a pinch of salt for 5 minutes;
  4. Add the vinegar and let it boil for 1 minute. Add the cooked barley and plant milk and nutritional yeast and let it cook for 5 minutes, until the excess liquid evaporates and it becomes creamy. Adjust salt and pepper before serving;
  5. Sauce: Heat a frying pan with olive oil and fry the garlic with the herbs for 2 minutes. Add the mushrooms and balsamic vinegar, let it boil for 2-3 minutes and add the corn starch and plant milk. Bring to a boil, mixing well and adjust the salt and pepper and set aside;
  6. Serve the Risotto with the Celeriac “steaks” and some mushroom sauce on top. Drizzle some olive oil if you wish.


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