Easter tri-cheeses celeriac mash
[maxbutton id=”12″ url=”#photos” ] [maxbutton id=”11″ url=”#questions” ] [maxbutton id=”14″ ]
Celeriac mash is a new love of mine. I’ve been making it a little recently to enjoy with steak. I was on Twitter earlier today and my friend, Zena, mentioned she was keen to try mac and cheese made with brie, parmesan, and blue cheeses. Given I’m low carb living at the moment, I thought I’d try three cheeses with my Vegemite celeriac mash. I call it my Easter tri-cheeses Vegemite celeriac mash.
I still want to make a mac and cheese with brie. Just alone to see what it tastes like. That and maybe blue cheese and parmesan mixed with it next time.
— زِينَا Zena (@ZenaMOBrien) March 31, 2018
If you’re on Twitter, check out Zena, and follow her.
I bought everything from Coles.
I cooked with my Anova Culinary Precision Cooker.
Recipe
- Porterhouse steak
- Iodised salt
- Freshly cracked black pepper
- Garlic cloves
- Celeriac
- Cream
- Poppy seeds
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Vegemite
- Parmesan cheese
- Blue cheese
- Brie cheese
- Chilli flakes
-
Season the steak with the iodised salt and freshly cracked black pepper. Place the steak into a vacuum bag with two cloves of garlic and vacuum seal.
-
Sous vide cook for two hours at 54 °C (130 °F).
-
At the end of the cook, pat the steak dry with paper towel and then sear in a hot frying pan.
-
Cut the celeriac into small cubes and cook with microwave radiation for ten minutes.
-
Mash the celeriac with a stick blender and add some Vegemite and cream.
-
Add some sesame and poppy seeds and blend.
-
Add the parmesan, blue and brie cheeses and blend.
-
Transfer the celeriac mash to a bowl and mix in some pumpkin and sunflower seeds.
-
Slice the steak into strips 5 to 7 mm wide.
-
Plate up the celeriac mash and then arrange the steak on top. Garnish with parsley.
-
Shoot a photograph.
-
Eat the meal and feel really happy.
-
Wash the dishes.
-
Write the recipe.
-
Write the blog post.
-
Hope readers will share the recipe post on social media.
Disclaimer
I have no culinary training nor qualifications.
This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
[envira-gallery id=”19601″]
Questions and answers
Is Twitter a good place to get ideas?
Yep, especially with friends like Zena.
Would Easter tri-cheeses work with mac and cheese?
I reckon it would be brilliant with mac and cheese.
I hope Zena does the tri-cheeses mac and cheese.
Is this an Easter-only dish?
Nup, I’m going to try this again whenever I feel like it.
[maxbutton id=”15″ ] [maxbutton id=”16″ ] [maxbutton id=”17″ ]
Final thoughts
I still have half a celeriac left as well as cheeses. I’m probably going to do this again this week.
Have you ever mixed three cheeses in dish?
Vegemite is something Australians ended up having a genetic preference for. There’s just no other way to explain it. 🙂
Haha, I think you may be right Jadi.
I do like three cheeses, but Vegemite and celeriac! Oh dear! 😉
(I like celeriac shredded raw in a salad you see – pure celery flavour 🙂 )
I reckon I can eat Vegemite with almost anything.
I know you can 😉 but do try celeriac raw sometime – it’s great in coleslaw!
I will Beck, I will 😃
I’ve been meaning to try celeriac for a while!
It’s worth trying Sarah 👍
Three cheeses? How delightfully decadent!
I like being decadent 😃😃😃
I have never tasted celeriac. It looks very delicious. I’m inspired to make it!
It also goes by the name of celery root. It’s worth trying.
From my understanding, celeriac is a version of celery…
’12. Eat the meal and feel really happy.’ Of course. Three cheeses meal. Happy all round. Did a particular cheese taste stand out?
You are correct. There are three varieties in the one species. One variety is celery for the stalks, another is celeriac for the root and then there is celery leaf for the leaves.
I crumbled a little more of the blue cheese but the brie was more noticeable. It was a nice meal.
Ah, so the parmesan was the weakest. You got three cheeses there. I suspect you have leftover. Cheese can be kept for a while…maybe you can buy more cheese this week and make a four or give cheese bowl 😀
I have leftover cheeses and half a celeriac. It’s going to happen again 😃
You need more types of cheeses.
The three I chose represent a classic platter. One hard, one soft and one blue. You’re right though, a smoked cheddar would have been nice.
I’ve always been on the fence about cheddar. Sometimes it’s too strong for my liking. Is tasty cheese essentially cheddar? I’d say no…and what exactly is tasty cheese? I never heard of it except here in Oz.
Tasty cheese is basically cheddar. Smoked cheddar is really nice though, especially smoked cheddar from New Zealand.
How about chilli smoked cheddar? 😀
That would go well, especially in the celeriac mash.
I would add mozzarella.
Mozzarella would be good.