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High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch

High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch

In February, I want a side dish that behaves like a centerpiece—deeply roasted, caramelized at the edges, and loud with sauces and crunch. These celeriac “steaks” get blasted at high heat until they’re bronzed and sweet, then I drown them in roasted garlic–tahini, a tangy pomegranate-molasses glaze, and a crispy lemon–za’atar chickpea crunch for that absolutely necessary texture chaos.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 45 minutes
6
medium
side dishdinner
celeriacwinter vegtahini saucehigh-heat roast+1

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Ingredients

  • 2 medium (about 1.2–1.5 kg total) Celeriac (celery root), peeled(Cut into thick slabs; save trimmings for stock if you like)
  • 4 tbsp Olive oil
  • 2 tsp Kosher salt(plus more to taste)
  • 1 tsp Black pepper
  • 1 1/2 tsp Ground cumin
  • 1 tsp Sweet paprika(or half sweet + half smoked if you like)
  • 1 tsp Aleppo pepper(optional, for gentle heat)
  • 2 Lemons(zest 1 lemon; juice both)
  • 1 (400 g / 14 oz) can Canned chickpeas, drained and well dried(dry them aggressively for maximum crunch)
  • 2 tsp Za’atar
  • 1 tbsp Sesame seeds(optional but lovely for extra crunch)
  • 1 Garlic head(for roasting)
  • 1/2 cup Tahini(well-stirred)
  • 1/2 cup Ice-cold water(plus more as needed to loosen sauce)
  • 1/2 tsp Ground coriander
  • 1 tbsp Honey or date syrup(optional, balances acidity)
  • 2 tbsp Pomegranate molasses
  • 1 tbsp Extra lemon juice(for the glaze)
  • 1 tbsp Olive oil (for glaze)
  • 1 cup Fresh herbs (parsley, dill, and/or mint)(roughly chopped—more herbs is always the answer)
  • 1/3 cup Pomegranate arils(optional but very on-brand and gorgeous)
  • from 1 lemon Lemon zest(Appears in crunchy topping but not listed separately.)

Instructions

  1. 1

    Heat the oven to 240°C / 465°F (or 230°C / 445°F convection). Put a heavy sheet pan inside to preheat—this is how we get that instant sizzle and deep browning on celeriac.

    10 min

    Tip: If you only do one cheffy thing today, preheat the tray. It’s the difference between pale roast and bronzed edges.

  2. 2

    Prep the celeriac: slice each peeled celeriac into 2–3 cm (about 1 inch) thick slabs (“steaks”). Toss with 2 1/2 tbsp olive oil, 1 1/2 tsp salt, pepper, cumin, paprika, and Aleppo (if using).

    8 min

    Tip: Don’t go thinner than 2 cm—celeriac needs thickness to stay creamy inside while the outside caramelizes.

  3. 3

    Roast the garlic: slice the top off the 1 Garlic head, drizzle with a little olive oil, wrap in foil, and put it on the sheet pan corner (or directly on the oven rack).

    1 min

    Tip: Roasting the garlic turns the tahini sauce into something round and almost buttery without adding dairy.

  4. 4

    Carefully pull out the hot sheet pan. Arrange celeriac slabs in a single layer. Roast 18 minutes, flip, then roast another 12–18 minutes until deeply browned and tender when pierced.

    35 min

    Tip: If the pan looks dry at flipping time, drizzle a tiny bit more oil around the slabs—not on top—so the surfaces stay dry and brown.

  5. 5

    While the celeriac roasts, make the crunchy topping: toss canned chickpeas with 1 tbsp olive oil, 1/2 tsp salt, lemon zest, za’atar, and sesame seeds (if using). Spread on a second sheet pan and roast 18–25 minutes, shaking once, until crisp and blistered.

    25 min

    Tip: Dry chickpeas = crunch. I pat them with a towel, then let them air-dry 5 minutes while the oven heats.

  6. 6

    Make the roasted garlic–tahini: squeeze the soft roasted garlic cloves into a bowl. Add tahini, juice of 1 lemon, coriander, 1/2 tsp salt, and (optional) honey/date syrup. Whisk, then stream in ice-cold water until it turns pale and silky—like thick cream.

    8 min

    Tip: Tahini seizes before it loosens—keep whisking and trust the process. Add water gradually to control thickness.

  7. 7

    Make the pomegranate glaze: in a small bowl whisk pomegranate molasses, 1 tbsp lemon juice, and 1 tbsp olive oil. Taste—you're looking for sharp-sweet and glossy.

    3 min

    Tip: If your pomegranate molasses is very intense, add 1 tsp water or a touch more honey/date syrup.

  8. 8

    Assemble like a winter mezze centerpiece: swoosh roasted garlic–tahini onto a platter. Stack celeriac “steaks” on top. Drizzle with pomegranate glaze. Shower with crispy chickpea crunch, fresh herbs, and pomegranate arils (if using). Finish with a final pinch of salt and a squeeze of lemon.

    6 min

    Tip: Layering matters: sauce first (so it hugs), then celeriac, then glaze, then crunch. This keeps the topping crisp.

Chef's Notes

This is my kind of side: it steals the show but plays well with anything—roast chicken if you’re not avoiding it, a simple grilled fish, or a pot of lentils. If you can’t find pomegranate arils in winter, don’t force it—just go heavier on herbs and lemon. Leftovers are excellent tucked into a pita with cucumbers and more tahini (because obviously).

Frequently Asked Questions

How long does High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch take to make?

High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch takes about 1 hour 5 minutes total. That includes 20 minutes of prep and 45 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch?

The main ingredients are: Celeriac (celery root), peeled, Olive oil, Kosher salt, Black pepper, Ground cumin, Sweet paprika, Aleppo pepper, Lemons, Canned chickpeas, drained and well dried, Za’atar, Sesame seeds, Garlic head, Tahini, Ice-cold water, Ground coriander, Honey or date syrup, Pomegranate molasses, Extra lemon juice, Olive oil (for glaze), Fresh herbs (parsley, dill, and/or mint), Pomegranate arils, Lemon zest.

What type of meal is High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch?

High-Heat Celeriac “Steaks” with Roasted Garlic–Tahini, Pomegranate-Molasses Glaze & Crispy Lemon–Za’atar Chickpea Crunch is categorized as: side dish, dinner.