Grilled Celeriac Steaks with Parsley-Pine Nut Relish
  • 1inch celeriacpeeled and cut into 3/4thick rounds
  • 2Tbsp extra-virgin olive oildivided
  • 1/2tsp smoked paprika
  • 1/4tsp sea salt
  • 1/4cup pine nuts
  • 2Tbsp dried currants or raisins
  • 2Tbsp chopped fresh parsley
  • 1Tbsp red wine vinegar
  1. Bring medium pot of water to a boil; add celeriac slices and blanch for 5 to 8 minutes, or until tender but not falling apart. Drain well. Coat celeriac steaks in 1 Tbsp olive oil, smoked paprika, and salt. Heat grill pan or frying pan to medium-high. Grill or fry celeriac for 3 to 5 minutes per side, until each steak is cooked through.
  2. Meanwhile, in small skillet, toast pine nuts; add to medium bowl along with remaining 1 Tbsp oil, currants or raisins, parsley, and vinegar. Toss to combine.
  3. Plate celeriac and top with currant relish. Serve warm.
Recipe Notes
Nutrition Facts
Grilled Celeriac Steaks with Parsley-Pine Nut Relish
Amount Per Serving
Calories 328 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 3g 15%
Trans Fat 0g
Sodium 451mg 19%
Total Carbohydrates 24g 8%
Dietary Fiber 8g 32%
Sugars 9g
* Percent Daily Values are based on a 2000 calorie diet.