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Bon Appétit

Celery Root Steaks with Tomatillo Salsa Verde

5.0

(3)

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Alex Lau

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

Recipe information

  • Yield

    4 Servings

Ingredients

4

medium tomatillos, husks removed, rinsed, chopped

1

serrano chile, finely chopped

1

garlic clove, finely grated

½

cup finely chopped fresh cilantro

¼

cup finely chopped onion

¼

cup olive oil

Kosher salt

1

large celery root (celeriac), peeled

Freshly ground pepper

2

tablespoons vegetable oil

Preparation

  1. Step 1

    Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.

    Step 2

    Meanwhile, preheat oven to 400°. Slice celery root into four 1"-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.

    Step 3

    Serve celery root steaks with salsa verde spooned over.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 115
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Reviews (3)

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  • It wasn't bad. I used the leftover steaks to make a sandwich the next day. Make sure you don't overcook them.

    • Isa M

    • 3/24/2022