Prep: 10 minutes Cook: 1 hour I call these ‘steaks’ for want of a better word. They are being fried and sliced in the same way as their meat counterparts, and you get to enjoy a nice chunk of succulent, juicy celeriac flesh with gusto. Using dried mushrooms makes for a dark, flavourful stock that adds depth to this delicious dish. Serve with kale, spinach or chard, cooked in your favourite way.