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Epicurious
Bon Appétit

Celery Root Steaks with Tomatillo Salsa Verde

By Rick MartinezPhotography by Alex Lau
Image may contain Plant Food Lunch Meal Dish Vegetable Dinner and Supper
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
TagsSaladCelery RootRoot VegetableVegetableTomatilloStarterSideVegetarianDairy FreeGluten FreeNut FreeVeganDinnerBon Appétit
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