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Celeriac Steaks with Black Garlic Braised Lentils and Tarragon Salsa Verde

Black Garlic Illustration 2-01.png


For the Black Garlic braised lentils

  • 1 medium white onion, finely chopped

  • 1 medium carrot, peeled and finely chopped

  • 2 stalks celery, peeled and finely chopped

  • 2 cloves white garlic, peeled and minced

  • 1 teaspoon dried thyme

  • 8 Original Black Garlic cloves 

  • 100g puy lentils, dried

  • 500ml vegetable stock

  • 1 bay leaf

  • 1 tablespoon Worcestershire sauce

For the celeriac steaks

  • 1 head celeriac,well scrubbed, unpeeled

  • olive oil

  • salt and pepper

For the salsa verde

  • 30g tarragon

  • 1 teaspoon smooth Dijon

  • 1 tablespoon capers

  • 2 tablespoons sherry vinegar

  • 4 tablespoons extra virgin olive oil


The celeriac cooks best in an air-fryer. If you don't have one you can cook it in an oven preheated to 180°C/160°C fan for the same amount of time. Alternatively, chop the (unpeeled)
head into 8 wedges, coat with olive oil, salt and pepper and roast in an oven pre-heated to 220°C/200°C fan for 22-25 minutes.


Soak the lentils for 30 minutes before cooking, then drain well, to ensure evenly cooked lentils.

1. Preheat the air-fryer to 160°C. Prick the head of celeriac all over with a fork, drizzle with olive oil and sprinkle with salt and pepper. Rub to coat evenly.

2. Place into the air-fryer to cook for 90 minutes, removing it 3 times during cooking to brush with
olive oil.

Tip: placing it onto a piece of aluminium foil or parchment paper will catch the oil and make cleaning up easier.
4. To make the lentils, heat the olive oil in a large heavy-bottomed pan over medium high heat. Add the onion, carrot and celery with a light sprinkle of salt and pepper.
Cook, stirring often for 4-5 minutes, until softened.
5. Add the white garlic and thyme and cook for 1-2 minutes, until fragrant. Then add the Black Garlic, puy lentils,vegetable stock and bay leaf.

6. Bring to a gentle simmer and cook for 20 minutes, or until tender. Add the Worcestershire sauce and adjust
seasoning to taste.
7. To make the tarragon salsa verde, place all ingredients into a blender and blend
until smooth and creamy.
8. Slice the celeriac into 8 wedges, serve with braised lentils and tarragon salsa

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