Celeriac Steaks And Red Wine Lentils

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• Step 1

  Put a pan of water on to boil for your celeriac.
  Pour the measured boiling water into a bowl. Add the
  dried mushrooms to the water and leave to soak.
  Meanwhile, peel the celeriac and slice it horizontally into
  4 equally thick slices. These are your steaks. Season them
  well, then poach or steam them for 15–20 minutes, until
  they are easily pierced with a knife. Remove from the
  pan and set aside.

• Step 2

  While the celeriac cooks, warm 2 tablespoons olive oil in
  a saucepan and gently fry the shallot, celery and carrot over
  medium-low heat for 5 minutes, until they begin to soften.
  Add the lentils, bay leaf and wine to the saucepan. Cook
  for 3–4 minutes while the wine bubbles away and reduces
  by half, then tip in the liquid from the mushrooms. Roughly
  chop the rehydrated mushrooms and add those to the pan,
  too. Bring the mixture to a very gentle simmer and cook,
  loosely covered, for 25–30 minutes, until the lentils are
  tender but not mushy. Most of the liquid should have
  been absorbed. Add a dash more water if they dry out
  before they are cooked.

• Step 3

  While the lentils are cooking, make the sauce. Put the
  walnuts, capers, garlic and rosemary into a mini food
  processor or a pestle and mortar and blend together with
  enough olive oil to give you a thick pesto-like consistency
  (you may need to add 1–2 tablespoons of water). Season
  with salt, pepper and lemon juice to taste. Set aside.
  To fry the celeriac steaks, warm 2 tablespoons olive oil
  in a frying pan, add the steaks and fry for 4–5 minutes
  per side until golden brown. Finish them with plenty
  of black pepper.

• Step 4

  When the lentils are done, stir in the mustard and season
  with salt and pepper to taste, then transfer to serving plates.
  Slice each steak thickly and sit the slices on top of a portion
  of lentils. Spoon a little of the sauce over the top. Sprinkle
  with parsley and serve with the greens of your choice.

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