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Celeriac Steaks with Kale, Walnuts & Parmesan

Summer 2020
F202004021.jpg
food and drink

BY: Christopher St. Onge

There are a number of steps here but each one is simple. All but the kale can be done ahead of time—the celeriac steaks can be reheated over an extinguished grill but are also delicious at room temperature. The dressing is what pulls it together. Sweet, salty and sharp, it’s pretty great spooned over grilled baby gems too. Make sure your kale is dry before grilling—you want a little crispness once cooked. You’ll make lifelong friends of vegetarians with this one.

1 large celeriac, about 2 ½ lbs (1.13 kg)
2 tbsp (30 mL) mayonnaise
½ cup (125 mL) plus 3 tbsp (45 mL) olive oil, divided
1 tsp (5 mL) Dijon mustard Salt and pepper
½ cup (125 mL) toasted walnut pieces, divided
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) lemon juice
1 clove garlic, finely grated or chopped
2 tbsp (30 mL) finely chopped mint
1 tbsp (15 mL) finely chopped golden raisins
12 large leaves Tuscan (dino) kale, centre ribs removed
½ cup (125 mL) finely grated Parmesan

1 Preheat the grill for indirect cooking (with one side turned off) to 350°F (180°C).

2 Cut the celeriac in half through the equator. Place each half cut-side down and, using a sharp knife, cut away peel. Cut each half into 4 round steaks a scant inch (2.2 cm) thick, beginning from the cut centre and working toward the poles (if any remains of the ends, save for another use).

3 In a small bowl, whisk together mayonnaise, 1 tbsp (15 mL) olive oil and the Dijon. Brush all over the steaks and season each with salt and pepper. Place over indirect heat, close grill lid and let cook 20 minutes. Turn over and cook 20 minutes longer until golden and tender.

4 Meanwhile, finely chop ¼ cup (60 mL) walnuts. Add to a small bowl along with vinegar, lemon juice, garlic, mint and raisins. Drizzle ½ cup (125 mL) olive oil over and whisk to combine; season with salt and pepper to taste.

5 Remove celeriac from grill and set aside. Increase heat to 400°F (200°C).

6 Toss the kale leaves with remaining 2 tbsp (15 mL) olive oil and ¼ tsp (1 mL) salt, being sure to massage the oil into the crevices. Place over direct heat in a single layer and grill 4 to 5 minutes or until edges just begin to crisp. Remove to a baking sheet.

7 To assemble, divide the steaks between 4 dinner plates. Spoon some of the dressing over each. Divide the kale between the steaks, folding the leaves and piling over. Spoon more dressing overtop the kale, garnish with the remaining ¼ cup (60 mL) walnuts and the Parmesan.

Serves 4

F202004021.jpg
food and drink

Celeriac Steaks with Kale, Walnuts & Parmesan

Summer 2020

BY: Christopher St. Onge

There are a number of steps here but each one is simple. All but the kale can be done ahead of time—the celeriac steaks can be reheated over an extinguished grill but are also delicious at room temperature. The dressing is what pulls it together. Sweet, salty and sharp, it’s pretty great spooned over grilled baby gems too. Make sure your kale is dry before grilling—you want a little crispness once cooked. You’ll make lifelong friends of vegetarians with this one.

1 large celeriac, about 2 ½ lbs (1.13 kg)
2 tbsp (30 mL) mayonnaise
½ cup (125 mL) plus 3 tbsp (45 mL) olive oil, divided
1 tsp (5 mL) Dijon mustard Salt and pepper
½ cup (125 mL) toasted walnut pieces, divided
1 tbsp (15 mL) red wine vinegar
1 tbsp (15 mL) lemon juice
1 clove garlic, finely grated or chopped
2 tbsp (30 mL) finely chopped mint
1 tbsp (15 mL) finely chopped golden raisins
12 large leaves Tuscan (dino) kale, centre ribs removed
½ cup (125 mL) finely grated Parmesan

1 Preheat the grill for indirect cooking (with one side turned off) to 350°F (180°C).

2 Cut the celeriac in half through the equator. Place each half cut-side down and, using a sharp knife, cut away peel. Cut each half into 4 round steaks a scant inch (2.2 cm) thick, beginning from the cut centre and working toward the poles (if any remains of the ends, save for another use).

3 In a small bowl, whisk together mayonnaise, 1 tbsp (15 mL) olive oil and the Dijon. Brush all over the steaks and season each with salt and pepper. Place over indirect heat, close grill lid and let cook 20 minutes. Turn over and cook 20 minutes longer until golden and tender.

4 Meanwhile, finely chop ¼ cup (60 mL) walnuts. Add to a small bowl along with vinegar, lemon juice, garlic, mint and raisins. Drizzle ½ cup (125 mL) olive oil over and whisk to combine; season with salt and pepper to taste.

5 Remove celeriac from grill and set aside. Increase heat to 400°F (200°C).

6 Toss the kale leaves with remaining 2 tbsp (15 mL) olive oil and ¼ tsp (1 mL) salt, being sure to massage the oil into the crevices. Place over direct heat in a single layer and grill 4 to 5 minutes or until edges just begin to crisp. Remove to a baking sheet.

7 To assemble, divide the steaks between 4 dinner plates. Spoon some of the dressing over each. Divide the kale between the steaks, folding the leaves and piling over. Spoon more dressing overtop the kale, garnish with the remaining ¼ cup (60 mL) walnuts and the Parmesan.

Serves 4

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