Celeriac at its best – crispy steaks with creamy mustard sauce

Celeriac often plays a supporting role in stews – but in this dish, it takes center stage.
Pan-fried, it develops a golden crust, becomes tender inside and reveals a slightly nutty flavor. Paired with creamy mashed potatoes and a mild mustard sauce, this dish is both comforting and a little special.

It’s also great for serving guests and can easily be expanded with additional sides.

Quick overview

🕒 Prep time: about 60 minutes
👩🏼‍🍳 Difficulty: medium

Ingredients (3-4 servings)

For the celeriac steaks:

• 1 celeriac
• oil
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tsp smoked paprika

For the mashed potatoes:

• 800 g potatoes
• cooking water from the celeriac
• 3-4 tbsp vegan butter
• ½ tsp white pepper
• salt
• nutmeg to taste

For the sauce:

• 2 tbsp vegan butter
• 2 tbsp flour
• 400 ml vegetable broth mixed with celeriac cooking water
• 3-4 tbsp vegan cream cheese
• 4 tsp mustard
• 2 tsp lemon juice
• 3-4 tbsp nutritional yeast
• ½ tsp salt
• ½ tsp white pepper
• pinch of nutmeg

Optional:

• 400 g green beans
• vegan sausages
• fresh parsley
• crispy fried onions

Instructions

1. Chop the parsley finely.
2. Peel the celeriac and cut into 1.5-2 cm thick slices.
3. Pre-cook the slices in salted boiling water for about 10 minutes. Set aside to dry and reserve the cooking water.
4. Peel and roughly chop the potatoes. Trim the green beans.
5. Prepare the sauce: Melt vegan butter over low heat, stir in flour and cook briefly.
6. Gradually add 400 ml of the celeriac cooking water mixed with vegetable broth and simmer until slightly thickened.
7. Stir in vegan cream cheese until smooth. If the sauce becomes too thick, add a splash of the cooking water.
8. Season with mustard, lemon juice, nutritional yeast, salt, pepper and nutmeg. Set aside and reheat shortly before serving.
9. Cook the potatoes in salted water until soft (about 10 minutes).
10. Cook the green beans in salted water for about 20 minutes until tender but still slightly firm.
11. Preheat the oven to 80°C (for keeping warm).
12. Marinate the celeriac: About 10 minutes before frying, mix oil, soy sauce and paprika and coat the slices.

13. Prepare the mash: Drain the potatoes. Add 80–100 ml of the celeriac cooking water and vegan butter.
    Mash until creamy (leave slightly chunky rather than fully smooth). Season and keep warm in the oven.
14. If the beans are ready before the steaks, keep them also warm in the oven, covered.
15. Fry the celeriac steaks: Heat a large uncoated pan well before adding oil.
16. Place the slices in the pan and do not move them for 3–4 minutes. Once they sizzle evenly and release naturally, flip them. Cook until golden brown with slightly darker spots on both sides.
17. Cook the vegan sausages in a second pan if using.
18. Reheat the sauce just before serving.

Serving suggestion

Serve mashed potatoes as a base, topped with celeriac steaks, beans and sausages. Add the sauce on top or serve separately. Finish with parsley.
Fried onions were actually planned for this dish – but I simply forgot them. It was still delicious. If you have some on hand, definitely sprinkle them on top for extra crunch and depth.