We Cook! Mill’s Tavern’s Braised Turmeric Celeriac Steaks, Carrot Puree, Peas, Red Sorrel

Braised Turmeric Celeriac with Carrot Purée, Peas in Olive Oil, Chive Oil, and Red Sorrel (Serves 4):

Golden braised celeriac “steaks†are paired with smooth carrot purée, sweet peas, bright chive oil, and a pop of fresh sorrel for a colorful, vibrant vegetarian main!

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS:

Celeriac “Steaksâ€

• 1 large celeriac root, peeled and cut into four5-inch-thick disks
• 3 tbsp extra-virgin olive oil
• ½ tsp ground turmeric
• Salt and freshly ground black pepper
• 2 cups vegetable stock or water

Carrot Purée

• 1 lb. carrots, peeled and sliced
• 2 tbsp butter (or olive oil)
• 1 cup vegetable stock
• ½ cup cream (or milk, for a lighter version)
• Salt, to taste

Peas in Olive Oil

• 2 cups peas (fresh or frozen)
• 2 tbsp extra-virgin olive oil
• 1 small shallot, finely diced
• Salt and pepper

Chive Oil

• 1 bunch chives, chopped
• ½ cup neutral oil (grapeseed or canola)
• Pinch of salt

Garnish

• Small handful of red sorrel leaves

INSTRUCTIONS:

For the Braised Celeriac:

1. Season the celeriac disks with turmeric, salt, and pepper.
2. Heat olive oil in a wide pan and lightly sear each side until golden.
3. Add stock to come halfway up the sides, cover, and braise gently on the stovetop or in a 325°F (165°C) oven for 35–40 minutes, until tender but intact.

For the Carrot Purée:

1. Simmer carrots in vegetable stock with butter until very soft.
2. Blend with cream until smooth and velvety.
3. Season with salt and keep warm.

For the Peas in Olive Oil:

1. Blanch peas briefly in boiling water (1–2 minutes), then shock in ice water.
2. In a pan, gently sauté shallot in olive oil until softened.
3. Add peas, season with salt and pepper, and toss until warmed through and glossy.

For the Chive Oil:

1. Blanch chives for 10 seconds, then shock in ice water and pat dry.
2. Blend with neutral oil and a pinch of salt until smooth.
3. Strain through a fine sieve for a bright green finish.

To Serve:

1. Place one celeriac disk at the center of each plate.
2. Spoon peas over the celeriac.
3. Add a quenelle or swoosh of carrot purée alongside.
4. Dot or drizzle chive oil around for color contrast.
5. Garnish with fresh red sorrel leaves on top of the peas.

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Executive Chef de Cuisine Mert Sunnetcioglu

Mert Sunnetcioglu is the Chef de Cuisine at Mill’s Tavern in Providence, Rhode Island, where he leads a wood-fired, seasonal kitchen rooted in refined comfort.

Originally from Turkey, Chef Sunnetcioglu’s cuisine is influenced by Turkish and French traditions, which highlight pristine New England seafood, whole-animal butchery, and a signature Wagyu program that includes carpaccio, tartare, and steak experiences.

Guided by a philosophy of balance and respect for ingredients, he works closely with local purveyors and the restaurant’s garden to craft menus that are both elegant and approachable.

 

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily, and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantee a noteworthy dining experience.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking—glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves up a wide array of cocktails and beers and also offers the opportunity for casual dining.