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Preparation
Steaks:
Preheat the oven to 400°F (200°C).
Slather both sides of each slice of celery root with the oil, and salt lightly.
Spread them onto a baking sheet covered with parchment paper.
Cook in the oven for 30 minutes.
After 30 minutes, slather both sides of each slice with a mixture of tamari, balsamic vinegar, maple syrup, paprika and Cayenne pepper.
Put the slices on the opposite side that they were the first time.
Cook for 10 minutes.
Optional: Grill the slices 2 to 3 minutes on the BBQ or on a grill pan.
Lentils:
Cover the lentils with water and bring to a boil.
Lower the heat to medium and cook 20 minutes, or until the liquid has been absorbed. Add salt to taste.
Ratatouille:
Pour the olive oil into a skillet and sauté the bell pepper over medium-high heat. Add salt.
After 2 minutes, add the onion and garlic with a pinch of salt.
When the onion becomes translucent, add the diced zucchini.
After one minute, add the diced tomato and cook another 2 to 3 minutes.
Add salt and pepper to taste, then add the saffron or paprika.
Remove from heat and set aside.
Serve the steaks on a bed of lentils and garnish with the ratatouille.