Celeriac Fondants (Chef-Style, Steak Pairing)

Buttery celeriac fondants with a crisp golden base and a soft, silky centre. Gently seared, then finished in the oven with light stock and aromatics, this elegant side delivers richness without heaviness. Earthy and savoury, it pairs beautifully with ribeye steak and blue cheese, cutting through fat while complementing bold flavours. A refined alternative to roast potatoes, inspired by classic French technique and modern steakhouse cooking. Ideal with ribeye steak and blue cheese butter Reduce butter slightly if pairing with blue cheese sauce Best served immediately while hot and glossy

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Step 1

Trim the celeriac and cut into thick rounds approximately 2–3 cm thick. Keep shapes neat for even cooking.

Step 2

Heat a heavy ovenproof frying pan over medium-high heat. Add the oil and butter.

Step 3

When the butter foams, add the celeriac rounds flat-side down. Sear until well golden, about 2–3 minutes.

Step 4

Turn the celeriac over, add the garlic and thyme, then pour in the stock so it comes about one-third up the sides.

Step 5

Transfer the pan to a preheated oven at 180°C (160°C fan).

Step 6

Cook for 20–25 minutes until tender when pierced and lightly caramelised underneath.

Step 7

Remove from oven, discard thyme, season lightly with salt and black pepper, and spoon pan juices over to serve.