The Governor EVOO foodie

The Governor EVOO recipe

Celeriac steaks with sticky date and spiced  lentils

These celeriac steaks make a deliciously healthy midweek meal.

Celeriac has become one of my favourite vegetables. Its subtle sweet, nutty flavour is best enjoyed by simply roasting it with a splash of our extra virgin olive oil.  I have served these steaks on a bed of spiced, sticky lentils.

If you haven’t tried celeriac before do give it a try as it might surprise you. ⁣

Serves 2


⁣1 celeriac peeled and cut into 4 thick slices ⁣
1 carrot, finely diced ⁣
1 red onion, finely diced⁣
1 stick celery, finely diced ⁣
1 can of black or green lentils ⁣
2 tbsps finely chopped coriander ⁣
400ml vegetable stock ⁣
1 tbsp of the Governor Extra Virgin Olive oil ⁣

For the Paste ⁣
6 medjool dates ⁣
2 cloves garlic ⁣
1 inch of ginger, grated
2 tsps tamarind paste ⁣
1 tsp of baharat spice ⁣
1 tbsps the Governor EVOO⁣

For the dressing
1 tbsp of pomegranate molasses ⁣
1 tbsp white wine vinegar ⁣
2 tbsps of the Governor EVOO ⁣


1. Preheat the oven to 180°c⁣, Gas mark 4
2. Brush the celeriac steaks with EVOO and ⁣place them on a baking sheet lined with parchment paper, sprinkle over a pinch of sea salt and roast in the oven for 1 hour turning them halfway. ⁣
3. Place all the ingredients for the paste into a small blender and blitz. Add in a little water to loosen.
4. Add 1 tbsp of EVOO into a large saucepan. Add the onion, celery and carrot and cook until softened 15mins, you can add a little water to prevent sticking. ⁣
5. Stir in the paste, add in the rest of water and simmer for 5 mins. Add the lentils and warm through. ⁣
6. To make the dressing simply whisk all the ingredients together⁣.
7. Serve the lentils topped with the celeriac steaks, sprinkle over the pomegranate seeds, coriander and drizzle over the dressing.

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