Garlic Roast Beef with Carrot and Celeriac Mash

Garlic Roast Beef with Carrot and Celeriac Mash


1 person made this

About this recipe: This involves spending some time in the kitchen to make two different types of purees and an orange sauce for the beef but it's worth it! It makes a delicious change from the norm.


Serves: 6 

  • For the purees
  • 5 carrots, peeled and sliced
  • 1.5 litres stock (2 x 750ml), (vegetable or beef)
  • 1 celeriac, peeled and cubed
  • 1 (3 cm) piece ginger root, peeled and diced
  • Salt and pepper to taste
  • For the beef
  • A knob of butter
  • 3 cloves garlic, minced
  • 1kg roast beef
  • For the orange sauce
  • 5 oranges
  • 1 tablespoon cornflour
  • 100ml Cointreau

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. To prepare the carrot puree: Add the carrots and 750ml stock to a saucepan and bring to a boil and simmer for 15 minutes. Drain, add the ginger and set aside..
  2. To prepare the celeriac puree: Add the celeriac and 750ml stock to another saucepan and bring to the boil, simmer for 15 minutes. Drain, season and set aside.
  3. Use a blender to puree the carrots and then the celery. Season with salt and pepper. Set aside in 2 separate bowls.
  4. Add a knob of butter and the garlic to a casserole pot and cook over medium heat until golden brown. Add the roast and cook on high heat for 1 minute per side. Reduce to low heat and cover. Simmer for 20 minutes.
  5. Meanwhile, to prepare the orange sauce: Zest one orange, then peel it and remove the segments. Set aside.
  6. Squeeze the juice of the remaining 4 oranges and add to a small saucepan with the Cointreau and cornflour; stir and cook over low heat until thick. Add the zest and set aside.
  7. Remove the roast from the oven and set aside for a few minutes before slicing. Warm the two purees. Serve together with the orange sauce.

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