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Celeriac Steaks with Salsa Verde
Celeriac Steaks are a super simple way to swap out the regular star of a steak dinner without missing any of it! Top it off with some punchy salsa verde and you’ve got yourself a winner!
Ingredients
Celeriac Steaks:
- 1 celeriac, peeled
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 2 garlic cloves, crushed
- salt and pepper
- olive oil
- 1/2 cup vegetable broth
- Salsa Verde
Instructions
- 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.
- Meanwhile, make the salsa verde.
- Transfer the steaks to a plate and top it off with the salsa verde.
Notes
- I love to combine these celeriac steaks with a table spread of middle eastern mezze like hummus, baba ganoush, vine leaves, roasted veggies, and more!
- I like to use a range of herbs for the salsa verde because it adds complexity to it, but you can easily use just one or a few out of the bunch.
