It seems I’ll try grilling anything at least once. This worked! As in a restaurant with a beef steak, the celeriac is started on the grill and finished in the oven. The asparagus acts as a garnish, and you can go with a few different dressings for your “sauce”.
INGREDIENTS:
1-2 celeriac, peeled, ends removed to 1-2-inch, and sliced into 1-inch thick slabs
1 bunch asparagus, prepped, skewered for grilling
Olive oil as needed
Salt and pepper to taste
1 cup dressing, or as needed- Remoulade v.3, or Remoulade v. 2 (see recipes)
METHOD:
Half an hour before cooking, oil the celeriac steaks well on both sides and season liberally. Allow to rest at room temperature.
Oil the asparagus all over and season with salt and pepper.
Heat oven to 400°F. Get the grill good and hot. Scrape it clean and heat some more.
When the grate is really hot, place the “steaks” on the grill and cook until well-marked. Flip and repeat. Transfer celeriac to a lightly oiled sheet pan and place in the center or upper third of the hot oven and cook until “steaks” are hot and tender all the way through, around 8-10 minutes. A sharp knife of skewer should easily pierce to the center and come out hot.
When you put the celeriac on the grill, start the asparagus on the grill as well. Watch it while cooking the celeriac. When the asparagus is well-marked on one side, flip it and mark the other. Give it color but do not let it get soft or mushy (BLEH!). Once it is hot through and marked,-the celeriac should be in the oven by now- take asparagus off the grill and the skewers and cut diagonally into ½-inch thick by 1½-long pieces.
When done, remove “steaks” to plates or platter and smear with a little dressing. Toss the asparagus in a bowl with enough dressing to moisten, then add a large spoonful to the center of the steaks. Serve salads and pass dressing on the side.
Chef’s Notes: For dressings, try any of the remoulades, Grilled Lemon v. 2, Creamy Green Garlic Dressing, Creamy Orange Dressing, etc.
Serves: 4
Source: Chef Andrew E Cohen
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