Celeriac steak, miso cauliflower mash and gochugaru sauce

Serves 4


  • 1 celeriac
  • 2 teaspoons olive oil
For the marinade
  • 1 tablespoon sweet white miso
  • 2 teaspoons smoked paprika
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • Generous pinch of black pepper (or sansho)
For the cauliflower mash
  • 1 medium cauliflower
  • 1 tablespoon sweet white miso
  • 1 tablespoon butter
For the gochugaru sauce
  • 1 tablespoon gochugaru red pepper powder like THIS
  • 2 tablespoons mirin
  • 2 tablespoons butter
For the mushrooms
  • 150g shiitake, washed, trimmed and sliced
  • 1 tablespoon olive oil
  • 2 teaspoons soy sauce
  • 2 tablespoons finely chopped chives


Pre heat oven to 210c and line a baking tray with parchment paper
Carefully remove the skin from the celeriac. Slice into 1/2 inch thick steaks. Use a sharp knife to score lines around ½cm apart across the top of each steak, then rotate and repeat so the score lines form rough diamonds. Turn over and do the same thing. Place on the baking tray. Drizzle over a small amount of olive oil (around 1/2 teaspoon per steak) and use to coat on each side.
Make the marinade by mixing all of the ingredients. Use half the marinade (around 1-2 teaspoons per steak) on one side of the celeriac steak and place in the oven for 20 Mins. Turn over and use the remaining marinade on the other side and put back into the oven for another 20 mins.
Whilst this is cooking make the cauliflower mash. Trim the leaves and cut into smaller florets and steam for around 10 mins. Place into high speed blender with 1 tablespoon miso and 1 tablespoon butter. Process until it is super smooth. Set to one side and keep warm.
Mix together the gochugaru and mirin in a small bowl and set aside for later. Prep the mushrooms and chives.
Once the celeriac has cooked turn off the oven but leave it in there to keep warm whilst you finish the dish.
Heat a small frying pan to medium high and add a tablespoon of olive oil. Add the shiitake and stir fry for around 2-3mins. Add the soy and chives and cook for a further minute. Place into a small bowl and wipe the pan.
Before cooking the gochgaru sauce plate up with dividing the cauliflower mash between plates. Place one of the celeriac steaks to the side of the mash and finish by dividing the mushroom mix.
Return the pan you used for the mushrooms to the heat and add two tablespoons of butter until melted. Then add the gochgaru and mirin mix. It will bubble quickly and you literally only need to cook for 20-30 secs max stirring continuously with a wooden spoon.
Divide and spoon over the plates. Finish with a sprinkling of sesame seeds.