The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Denver Steak with Parmentier Celeriac
This is an absolute show-stopper. Juicy denver steaks paired with crispy roasted celeriac, flecked with parsley. A side of creamed spinach to pack in the greens. Sweet roasted vine tomatoes, take it to the next level.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 Denver steaks
- 80g baby spinach
- 2 garlic clove
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 400g celeriac (Celery)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 489
Protein: 43g
Carbs: 15g
Fat: 28g
Ingredients
- 110g baby tomatoes (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 Denver steak
- 400g celeriac (use half) (Celery)
- 2 garlic clove
- 80g baby spinach (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 onion (use half)
Nutritional Information
Calories: 494
Protein: 43g
Carbs: 16g
Fat: 28g
Denver Steak with Parmentier Celeriac
This is an absolute show-stopper. Juicy denver steaks paired with crispy roasted celeriac, flecked with parsley. A side of creamed spinach to pack in the greens. Sweet roasted vine tomatoes, take it to the next level.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a sieve & a peeler
Get the celeriac on
- Remove the steaks from the fridge to bring up to room temperature. Season both sides with salt and pepper
- Peel and dice the celeriac into 2cm chunks
- Place the celeriac onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 10 mins
Finish the prep
- Roughly chop the parsley. Finely slice the onion and garlic. Rinse the spinach
Fry the steaks
- After 10 mins, add the tomatoes to the tray and roast for a final 10 mins, until soft and golden
- Meanwhile, heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Quickly seal the edges of the steaks, then remove from the pan, cover to keep warm and leave to rest
Make the creamed spinach
- Reheat the pan with 1 tsp oil on medium heat. Once hot, add the onion and garlic and cook for 3-4 mins. Season with salt and pepper
- Add the spinach and cream and simmer for 2-3 mins, until wilted and thickened. Taste and season if needed
Last bits & plate up
- When ready, toss the garlic herb paste through the roasted celeriac
- Slice the steaks against the grain
- Share the celeriac between plates, with the tomatoes and creamed spinach alongside. Top with the steak
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.