Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Celery Root Steaks with Lentils and Ratatouille https://www.metro.ca/userfiles/image/recipes/steack-celeri-rave-lentilles-10696.jpg PT30M PT1H10M PT1H40M
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.
2
0 0 0 0
steak: 1 bulb celery root, peeled and cut into ½-in (1½-cm) thick slices 2 Tbsp. (30 mL) olive oil 1 good pinch of salt 1 Tbsp. (15 mL) tamari or soy sauce 1 Tbsp. (15 mL) balsamic vinegar 1 tsp. (5 ml) maple syrup 1 tsp. (5 ml) paprika 1 pinch of cayenne pepper lentils: 1/2 cup (125 mL) Puy lentils, rinsed under cold water and drained 1 1/2 cup (375 ml) water salt, to taste Ratatouille: 2 Tbsp. (30 mL) olive oil 1/2 red bell pepper, finely diced 1 small onion, finely diced 2 garlic cloves, chopped 1/2 green zucchini, finely diced 1/2 yellow zucchini, finely diced 1 Italian tomato, seeded and finely diced salt and pepper to taste 1 pinch of saffron (or 1/2 tsp. paprika)
Celery Root Steaks with Lentils and Ratatouille

Celery Root Steaks with Lentils and Ratatouille

Rate this recipe
0 Vote
2
servings
0:30
Preparation
1:10
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • steak:
    You might like:

    Flyer Deal  (1)
    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg


  • 1
    bulb celery root, peeled and cut into ½-in (1½-cm) thick slices
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    good pinch of salt
  • 1 Tbsp.
    (15 mL)
    tamari or soy sauce
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1 tsp.
    (5 ml)
    maple syrup
    You might like:

    Flyer Deal  (1)
    SAVE $2.98 ON 2
    PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

    PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

    2 for $6.00

    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 1 tsp.
    (5 ml)
    paprika
  • 1
    pinch of cayenne pepper

  • lentils:
  • 1/2 cup
    (125 mL)
    Puy lentils, rinsed under cold water and drained
  • 1 1/2 cup
    (375 ml)
    water
    You might like:

    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.



  • salt, to taste

  • Ratatouille:
    You might like:

    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2
    red bell pepper, finely diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1
    small onion, finely diced
    You might like:

    Flyer Deal  (1)
    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 2
    garlic cloves, chopped
  • 1/2
    green zucchini, finely diced
  • 1/2
    yellow zucchini, finely diced
  • 1
    Italian tomato, seeded and finely diced
    You might like:

    Flyer Deals  (2)
    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO



  • salt and pepper to taste
  • 1
    pinch of saffron (or 1/2 tsp. paprika)
Imprimer ma sélection

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.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.