Roast celeriac with Puy lentils, braised shallots and peppercorn jus

Serves - 4

You’ll need

• 1 large celeriac, peeled and cut into 4 thick steaks
• 2 tbsp olive oil
• 2 garlic cloves, lightly crushed
• 2 thyme sprigs
• Sea salt
• Black pepper

For the Puy lentils
• 200g Puy lentils, rinsed
• 1 small carrot, finely diced
• 1 celery stick, finely diced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 500ml vegetable stock
• 1 bay leaf
• 1 tsp Dijon mustard
• 1 tsp red wine vinegar
• Small handful flat-leaf parsley, finely chopped

For the braised shallots
• 8 small shallots, peeled and halved
• 1 tbsp olive oil
• 100ml vegetable stock
• 1 tsp balsamic vinegar
• 1 tsp soft brown sugar
• 1 thyme sprig

For the peppercorn jus
• 1 small shallot, very finely chopped
• 1 tsp olive oil
• 1 tsp black peppercorns, lightly crushed
• 150ml vegan red wine
• 300ml good vegetable stock
• 1 tsp soy sauce
• 1 tsp redcurrant jelly or maple syrup
• 1 tsp red wine vinegar
• 1 tsp vegan block butter, optional

Method

1. Get the celeriac roasting

Heat the oven to 200°C fan. Put the celeriac steaks onto a baking tray, drizzle with the olive oil and season generously with salt and black pepper.

Add the garlic and thyme, then roast for 35–45 minutes, turning once, until deeply golden on both sides and completely tender through the middle.

You want proper colour here. Celeriac improves considerably once it stops looking pale and starts behaving like something intended for dinner.

2. Start the lentils

Heat the olive oil in a saucepan over a medium-low heat. Add the carrot, celery and onion with a small pinch of salt and cook gently for 6–8 minutes until softened.

Add the lentils, vegetable stock and bay leaf. Bring to a gentle simmer and cook for 20–25 minutes until the lentils are tender but still holding their shape.

Drain off any excess liquid, remove the bay leaf, then stir through the Dijon mustard, red wine vinegar and parsley. Taste and season well.

3. Braise the shallots

While the lentils cook, heat the olive oil in a small frying pan over a medium heat. Add the shallots cut-side down and cook for 4–5 minutes until golden.

Pour in the vegetable stock, then add the balsamic vinegar, brown sugar and thyme. Cover and simmer gently for 10–12 minutes until the shallots are tender and the liquid has reduced to a glossy glaze.

Try not to prod them too much. Shallots are at their best here when left to soften quietly rather than being chased around the pan.

4. Start the peppercorn jus

Heat the olive oil in a small saucepan over a medium-low heat. Add the chopped shallot and cook for 4–5 minutes until softened.

Stir in the crushed peppercorns and cook for another 30 seconds, just until fragrant.

5. Reduce the wine

Pour in the red wine and bring to a lively simmer. Let it reduce by around two-thirds, then add the vegetable stock, soy sauce and redcurrant jelly or maple syrup.

Simmer for 10–15 minutes until reduced to a glossy, lightly thickened jus.

6. Finish the sauce

Stir in the red wine vinegar and taste for balance. The jus should be rich, savoury and peppery, but not so aggressive that it clears the table.

If using, whisk in the vegan butter off the heat for a smoother, shinier finish.

7. Bring it all together

Spoon the warm Puy lentils onto plates, then sit a roasted celeriac steak on top.

Arrange the braised shallots around the plate and spoon over the peppercorn jus generously.

8. Serve

Finish with a little extra parsley and black pepper if you like.

This is particularly good with wilted greens or roasted cavolo nero alongside, though it is substantial enough to stand perfectly well on its own.

A couple of helpful notes
- Puy lentils hold their shape especially well and give the dish the best texture, but firm green lentils will also work.
- Check that the red wine, Dijon mustard and stock are all vegan if you are cooking for someone who avoids all animal-derived ingredients.
- The lentils, shallots and jus can all be prepared ahead and reheated gently, leaving only the celeriac to roast before serving.