Celeriac Steaks with almond and Rosemary pesto and Rosemary buttered almonds

Ingredients:

Celeriac Steaks

Celeriac
Rosemary sprigs
Garlic cloves
Extra virgin olive oil
Butter
Salt and pepper
A little stock or water

Almond and Rosemary Pesto

Whole raw almonds
Pine nuts
Rosemary sprigs
Spinach
Extra virgin olive oil
Salt and pepper
A pinch of sugar

Rosemary Buttered Almonds

Whole raw almonds
Garlic cloves
Rosemary sprigs
Butter
Salt and pepper

Method:

– Peel and slice the celeriac into inch thick rounds
– Place in a single layer in a large heavy based frying pan with a tight fitting lid with a bashed but unpeeled garlic clove, a sprig of rosemary and big knob of butter and a drizzle of olive oil
– Season and cook the celeriac in the aromatic butter till nicely caramelised – putting the lid on and checking every now and again so they partly steam in their own juice
– Once nicely caramelised splash in a little stock or water and replace the lid to finish the cooking for a minute or two
– Remove the lid and set the celeriac aside in the warm pan
– To make the pesto fill a small food processor with a large handful of almonds and a half handful of pine nuts, followed by about a cup of spinach and the needles from a medium sized sprig of rosemary, a good glug of oil, salt and pepper and just a pinch of sugar
– Blitz till you have a nice homogenous but textured pesto
– Taste and adjust with more salt, rosemary, sugar as needed – it should be pleasingly nutty with a good hint of rosemary
– To make the buttered almonds place a large handful of almonds in a heavy based frying pan with a knob of butter, rosemary sprig, bashed garlic clove and salt and pepper and toss and toast till lightly golden
– To assemble place the caramelised celeriac on a serving plate and drizzle with any pan juices, dot with with pesto and scatter with some whole and some chopped buttered almonds and crispy rosemary needles.