Seared Steak with Celery Root Puree and Honey Glazed Veggie

Seared Steak with Celery Root Puree and Honey Glazed Veggie

Two Chef Mission
A deliciously simple traditional "meat and potatoes" dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 483 kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Saute Pan
  • Tongs
  • Heat resistant spoon/spatula
  • Blender or Immersion Blender


  • 10 oz Steak
  • 1/2 each Celery Root peeled and quartered
  • 1 each Potato quartered
  • 2 each Carrots peeled, medium-large dice
  • 1 stalk Celery large dice
  • 1 each Turnip medium dice
  • 1/4-1/2 cup Milk 2% or whole
  • 2 Tbsp Butter
  • 2-3 Tbsp Honey
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F.
  • In a pot, add in the potato, celery root and garlic. Add in water to cover and bring to a boil. Reduce heat and simmer until veggies are tender. Drain and puree mixture with salt, pepper, butter and milk.
  • Toss the carrots, parsnips and turnips with oil, salt, pepper, honey and cinnamon. Roast in the oven until tender, about 12-17 minutes
  • Season the steak, sear it on each side in a pan with a bit of oil, and cook until your preferred doneness.
  • Serve & Enjoy!


Calories: 483kcalCarbohydrates: 20gProtein: 30gFat: 33gSaturated Fat: 17gCholesterol: 120mgSodium: 206mgPotassium: 472mgFiber: 1gSugar: 19gVitamin A: 661IUVitamin C: 1mgCalcium: 52mgIron: 2mg
Keyword beef, fall, Recipes, Simple Recipes, steak, vegetables
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