Grana Padano cheese and Prosecco DOC invite you to share this festive recipe with them, created by Danilo Cortellini

Few people would consider a celeriac as the centrepiece of a festive menu and others might openly say they dislike it. Truth to be told, I can’t blame them, because for years we’ve only seen it be prepared in a boring way – but that’s old news now.

Nowadays, many restaurants feature celeriac and others root vegetables as main stars in their dishes, and I am doing the same for this upcoming festive season.

If you want to spice things up and have a meatless roast this Christmas, I suggest you try this celeriac roast. Its earthy flavor and meaty texture are perfectly balanced with the the richness of Grana Padano cheese and Prosecco DOC sauce. And to make it even more festive, I’ve added toasted hazelnuts and seasonal truffle.

This recipe should be on everyone’s ‘to-try-list’ if they fancy a festive meat alternative.

Chef tip: Try to serve some extra sauce at the table and if you really want to impress add edible gold leaves/dust on top of the celeriac, it will dazzle your guests.


Serves: 4 steaks

Preparation Time: 30 minutes

Cooking Time: 2 hours

Categories: Main

  • 1 large celeriac
  • 2 tbsp of olive oil
  • 20 g of butter
  • 2 age leaves
  • 30 g of toasted hazelnuts
  • 1 black truffle (or truffle oil)
  • Grana Padano cheese to garnish
  • Gold leaves to garnish (Optional)
  • Salt and pepper to taste

For the Grana Padano cheese and Prosecco DOC sauce

  • 2 shallots, chopped
  • 2 sage leaves
  • 20 g of butter
  • 120 ml of Prosecco DOC
  • 60 g of grated Grana Padano cheese
  • 250 ml of double cream
  • Salt and pepper to taste

Peel the celeriac with care using a serrated knife or a sharp potato peeler. Dress the peeled celeriac with a drizzle of oil, salt, pepper, the sage leaves and a knob of butter and wrap in a double layer of baking parchment and kitchen foil. Now bake at 160 for about 1.5/2 h, until soft and cooked through.

To prepare the sauce, pan fry the chopped shallots with a drizzle of oil, add a pinch of salt and a knob of butter and cook on medium heat for 10 minutes until caramelized. Now deglaze the celeriac with Prosecco DOC and let the liquid reduce by 2 thirds. At this stage add the cream and simmer to reduce by half again. When the sauce has thickened, pass it quickly through a fine sieve, take it off the heat and add the grated Grana Padano cheese while the sauce is still hot so that the remaining heat will melt the cheese gently. Season to taste

Unwrap the cooked celeriac and cut it into steaks (about 1cm thick). Pan fry the steaks over a high heat in a non-stick pan with a little oil for 1 minute on each side to give them a roasted aroma and golden colour.

Plate the steaks on flat dishes, top with a couple of spoons of sauce and add the chopped hazelnuts and freshly shaved truffle. Garnish, if you fancy it, with edible gold leaves and enjoy while hot with a cold glass of Prosecco DOC.