Celery Root Steaks With Tomatillo Salsa Verde

This quick recipe combines lots of ingredients that are available at the Downtown Marquette Farmers Market right now.

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.

Ingredients

4 SERVINGS

  • 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

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.

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.

Serve celery root steaks with salsa verde spooned over.

Recipe by Rick Martinez
Photograph by Alex Lau