Skip to main content
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
Read More
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Steak With Cherry Tomato Chutney
A steak dinner that’s more about the sauce than the meat.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.