Ribeye Steak with Parsnip and Celeriac Puree

The summer is well and truly upon us, making these the perfect months for al fresco dining with premium ingredients from Prinos Farm&Deli. We’re all about the barbeque, but instead of cooking on the grill, we invite you to elevate your summer dining experience with this month’s recipe. For June 2024, we’re cooking up a storm with the robust and refined flavours of our Ribeye Steak with Parsnip and Celeriac Puree, crafted by our talented Chef George. This recipe not only offers an indulgent taste experience but also packs a nutritional punch, perfect for those looking to indulge in high-quality, health-conscious cuisine

The centrepiece of this dish is the ribeye steak, known for its marbling and rich flavour. At Prinos we provide our customers with some of the finest beef, ensuring all our steaks meet the highest standards of quality and taste. Rich in protein and essential nutrients like iron and B vitamins, this steak is not just delicious but also beneficial for muscle maintenance and overall vitality.

Accompanying the steak is a creamy puree made from parsnip and celeriac, two root vegetables that are often underrated but bring a delightful sweetness and earthiness to the dish. Both are excellent sources of fibre and vitamins, contributing to digestive health and boosting your immune system. The puree’s silky texture complements the succulent steak beautifully, making every bite a harmonious blend of flavours and textures.

For a touch of green and an additional layer of flavour, the recipe includes bok choy, a leafy vegetable that’s not only rich in vitamins A, C, and K but also provides a crunchy contrast to the dish. Finally, the mustard and white wine sauce drizzled over the steak enhances the meal with its tangy and bold notes, making this dish a true gourmet experience.

So, now that you have the health benefits under your belt, let’s move on to the recipe itself:

Ribeye Steak with Parsnip and Celeriac Puree



  1. Start by cutting the parsnip and celeriac into small cubes and boiling them until soft.
  2. Blend the boiled vegetables with fresh cream, salt, and pepper to create a smooth puree.
  3. In a pan, heat a little olive oil and sear the ribeye on both sides until it achieves a rich caramel colour, then let it rest.
  4. In the same pan, deglaze with white wine, add whole grain mustard, and let it simmer until the sauce thickens.
  5. Finish the sauce with a touch of cream and allow it to reduce to your desired consistency.
  6. Serve the steak with the vegetable puree and sautéed bok choy, drizzling the mustard wine sauce over the top for an extra flavour kick.Top of Form

Ribeye Steak with Parsnip and Celeriac Puree

At Prinos Farm & Deli, you’ll find everything required to prepare this delicious meal right in your own kitchen. Our butchery offers top-quality premium meats, and our produce section is brimming with fresh, seasonal options for the perfect accompaniments. Simply stop by our locations in Nicosia or Larnaca to pick up your supplies or take advantage of our online e-shop for the convenience of home delivery. We’d love to see your culinary creations, so be sure to post your masterpiece on social media!