Roast carrot soup with pancetta croutons
A creamy vegetable blend works perfectly with crispy toast dipping soldiers and salty bacon
Rib-eye steaks with roasted roots & parsley pesto
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 2
Skip to ingredients
- 250g celeriacpeeled and cut into chunks
- 300g carrotquartered lengthways
- 3 long shallotsquartered, leaving root intact
- 3 celerysticks, halved and sliced lengthways, plus a handful of celery leaves
- 2 ½ tbsp olive oil
- 2 rib-eye steaks(around 250g/9oz each)
- 1 head red or green chicorybroken into leaves, centre quartered
For the parsley pesto
- small bunch parsley
- 25g unsalted cashew
- 1 small garlic clove
- 3 tbsp extra-virgin olive oilplus extra if needed
- squeeze of lemon juice
- 3 tbsp grated parmesan
Nutrition: per serving
- kcal786
- fat56g
- saturates19g
- carbs16g
- sugars14g
- fibre10g
- protein54g
- salt1glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.
step 2
Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.
step 3
Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.
step 4
Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.
