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Kitchen Notebook

November 07, 2017

Steak with Roasted Carrots and Celeriac Mash

45 Mins

Serves 2 

  • 12 oz Steak, thawed
  • 1 bunch Carrots, cut in half
  • 1 lb Celeriac
  • 3⁄4 cup chicken stock
  • 3⁄4 cup full-fat Milk or Coconut Milk
  • 2 Garlic cloves, minced
  • 2 tbsp Butter or Ghee
  • Olive Oil
  • Salt & Pepper

Preheat an oven to 350 degrees.

Place the carrots into a baking dish; drizzle with olive oil and sprinkle with salt. Toss to coat. Bake in the oven until just tender, for about 40 minutes.

Meanwhile Heat the  butter or ghee over medium-high heat in a medium pot. Add the celeriac and sauté for about 3 minutes. Add in the chicken stock, milk or coconut milk, minced garlic, salt and pepper. Bring to a boil, cover and reduce heat to a simmer. Cook, simmering, for 10 minutes, until the celeriac is tender. Mash with a potato masher or transfer the celeriac and liquid into a food processor and purée until smooth. Season with salt and pepper to taste.


Sprinkle steak with salt. Heat a large cast-iron skillet over high heat. Add oil to pan; and then steak.  Cook 3 minutes on each side, or until browned. Reduce heat to medium-low, add butter (or ghee) and crushed garlic to pan. Carefully grasp pan handle using an oven mitt. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting meat with butter constantly. Remove steaks from pan and let rest 10 minutes. Plate roasted carrots and celeriac mash and slice steak on top.


45 Mins Dinner Fall Meat Recipe

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45 Mins Dinner Fall Meat Recipe

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