Celery Root Steak with Winter Pesto
If you live in an urban area, you may have noticed veggie steaks, like cauliflower, are a trend on menus. We are thrilled with the newfound culinary appreciation of plants. Not only do veggies taste amazing, they are a far-too-long disregarded creative way to cook. That's why I was so excited when my fiancé sent me a recipe for celery root steak that was featured in Bon Appétit. Brilliant! I love celery root, even though it's really one of the ugliest and most under-appreciated vegetables. (It's also a “porn star food” for men—google that, I dare ya!)I often use celery root to make raw pasta noodles, but as winter begins I felt that serving it warm seemed like a much better idea. This recipe turned out every bit as good as I hoped. Use your imagination to mix up the toppings and perhaps it will be a sufficient substitute for that Christmas steak.I encourage you to run-don’t-walk to the nearest Whole Foods and let that sad-looking celery root in the random bin finally have its opportunity to shine!Celery Root (Celeriac) Steak| INGREDIENTS |
- 1 large celery root peeled and cut into 1" slices
- Sea Salt
- Pepper
- Ghee
| DIRECTIONS |
- Preheat oven to 400 degrees.
- Toss celery root in a generous amount of salt and pepper.
- Heat ghee in cast iron (or ovenproof skillet). Saute celery root on high heat on both sides until golden brown.
- Move to oven to finish at 400 for approximately 8-10 minutes.
Winter Pesto| INGREDIENTS |
- 2 cups spinach mix dark greens (kale, chard, collards)
- 4–5 tablespoons thyme
- 1⁄4 cup olive oil
- 1⁄2 cup walnuts (preferably sprouted + dehydrated)
- 3 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1⁄2 teaspoon grated nutmeg
- 1⁄2 teaspoon sea salt
- Pepper, to taste
| DIRECTIONS |
- Pulse all ingredients in food processor and blend until well combined, but still chunky.
- Top "steak" with a generous serving of pesto. Drizzle with a little olive oil and add a touch more salt and pepper to taste.
** For extra hardiness add a free range egg.
