Jords celeriac steak with chimichurri

Mix the olive oil with the tabasco, paprika powder and red wine vinegar.

Ris (for 4 people) the leaves of 2 sprigs of thyme and the seeds of 1 sprig of rosemary from the spice mix and cut finely. Add to the marinade.

Peel the celeriac and cut into slices of 7 mm thick. Brush generously with the marinade and marinate for 2 hours outside the refrigerator.

Meanwhile, make the chimichurri. Remove the leaves oregano from the spice mix, cut together with all the parsley and the chives and put in a container.

Slice the garlic. Halve the red pepper in the length and remove the seed lists with a sharp knife.

Slice the flesh and add to the spices together with the sliced ​​garlic.

Mix the olive oil and the rest of the red wine vinegar. Season with pepper and salt.

Put the white beans, including the moisture, in a saucepan. Slice the rest of the garlic and add. Heat the beans for 4 minutes on medium heat.

Sift the warm beans, but collect the cooking liquid. Put the beans and garlic in a tall cup.

Clean the lemon. Grate the yellow skin above the beans and press the fruit above it. Add the rest of the olive oil and smooth with the hand blender.

Add some cooking liquid for a nice smooth puree. Season with pepper and salt.

Prepare the barbecue for direct grilling at a temperature of 160 ° C. Grill the marinated celeriac slices 8-10 minutes on the rack until they are nicely al dente.

Times regularly. Serve with the white-bean puree and chimichurri.