Simple Celeriac Steaks with Salsa Verde

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

1. 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.
2. Score the celeriac with a crosshatch pattern.
3. Rub the cumin, smoked paprika, cayenne, and a generous amount of salt and pepper into the steaks along with some olive oil.
4. 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.
5. Meanwhile, make the salsa verde.
6. 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.