In a stand mixer, combine the water and salt and stir to combine. Add the flour and herbs and mix with the paddle attachment until a soft dough forms. Wrap the dough in cling film and allow to rest for 15-20 minutes.
Preheat the oven to 400 F.
Wash and roast the celeriac
Inspect the celery root for any dirt, wash with warm water and dry. Most celery roots from the grocery store will be very clean.
Roll the dough out into a thin sheet ¼ inch thick. Wrap the celery root in the dough, covering the entire surface. Patch any holes with extra dough.
Put the celery root on a baking tray (or a cast iron skillet) and bake for 15 minutes, then turn the heat to 300 and cook for 2-2.5 hours, or until the root is tender when pierced with a cake tester.
Remove the pastry crust
Remove the celery root from the oven, cool and remove the crust and discard. From here the celery root can be made ahead of time and reheated for a quick meal.
Serving
Cut the celeriac into thick, 1 inch steaks.
Heat the cooking oil in a large non-stick skillet over medium-high heat. Season the steaks lightly with salt and pepper and put steak in the pan. You can use a bacon press to help them brown evenly.
Cook the steaks until golden brown on one side. When you flip them, add the butter, garlic, shallot and thyme. Baste the steaks with the melted, foaming butter for a few minutes until the house smells delicious. Remove the steaks to a warmed dish and serve with your choice of sauces and accompaniments.
Video
Notes
Serve with a bright, herby sauce. I used my Ramp Leaf Salsa Verde, substituting fresh herbs and an egg yolk. Chimmichurri and tomatillo salsa can work too.