Celeriac steaks with mustard yogurt and spelt

Ingredients

For 1 serving

• Celeriac250 g
• Thyme2 g
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt120 g
• Mustard1 teaspoon
• Farro50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, mustard,

In season: October – March

Method

1. Bring two pans of water to the boil and salt them. In one, cook the farro over medium heat for 25–30 minutes, until tender but still al dente; drain.
2. Meanwhile peel the celeriac with a knife, cutting away all the knobbly skin, and slice it about 1.5 cm thick.
3. Blanch the slices in the other pan for 5 minutes, until they start to soften; drain and pat dry thoroughly with kitchen paper.
4. Heat the extra virgin olive oil in a large pan over medium heat with the thyme leaves and brown the slices for 5 minutes per side, until deep golden and tender in the middle; season with salt and pepper.
5. Mix the Greek yoghurt with the mustard and a pinch of salt.
6. Serve the celeriac steaks with the yoghurt sauce and the farro.