Celeriac Steak with Rosemary Potatoes and Green Beans

• Peel the celeriac and cut it into 1cm thick slices (see Tip).
• Sprinkle the flour onto the celeriac.
• Heat a drizzle of olive oil in a frying pan with a lid over medium-high heat and fry the celeriac steaks for 3 - 5 minutes on each side.
• Put the lid on the pan and fry for 10 - 13 minutes over low heat. Turn halfway through.

Tip: if you have any celeriac left over, you can use it later in the week as part of another dish, such as soup, celeriac mash or veggie fries.

• Transfer the green beans and celeriac to the baking sheet with the baby potatoes (see Tip).
• Coat the green beans with a drizzle of olive oil and season with salt and pepper to taste.
• Roast the green beans and celeriac with the potatoes for the last 10 - 12 minutes.
• Press or mince the garlic. Finely grate the Parmigiano Reggiano.

Tip: use another baking sheet if you need more space.

• Heat a frying pan without any oil over high heat.
• Toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop, then remove from the pan and set aside.

• Reheat the same frying pan without any oil over medium-high heat.
• Add the cream, Italian herbs, garlic and three-quarters of the Parmigiano Reggiano. Bring to a boil and let the sauce reduce for 1 - 2 minutes.
• Add the capers and season with salt and pepper to taste.