Remove the thick skin of the celeriac and cut into 3-4 1-inch thick slices. You will end up with some leftover end pieces which you can use in a soup or fry together with the steaks.
Score the celeriac with a crosshatch pattern.
Rub the cumin, smoked paprika, cayenne, and a generous amount of salt and pepper into the steaks along with some olive oil.
Heat some olive oil in a frying pan on medium-high heat and fry the celeriac steaks for 5-8 minutes on both sides. Add the broth to the pan and cover with a lid to simmer for about 10 minutes until very tender.