Celeriac
Many of us have eaten celery our whole lives, but unless you grow celeriac (or celery) yourself or visit a farm stand that does, you might not realize that celeriac comes from a completely different c...
Celeriac is a great meat alternative for weeknight dinners or outdoor grilling. You can prepare these steaks inside on a griddle pan just as easily as on an outdoor grill. The caper salsa is full of flavor and texture from the charred aromatics, fresh herbs, crunchy almonds and briny capers. Make a double batch of salsa and layer it on top of any cut of meat or fish in addition to celeriac to cover all types of food preferences.
Ingredients
Charred Jalapeño and Caper Salsa
- 2 jalapeños
- 2 cloves garlic, skin on
- ½ large red onion
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- 1 3.5-ounce jar of capers in brine
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- 2 tablespoons olive oil
- ½ cup golden raisins
- ½ cup roughly chopped almonds
Celeriac Steaks
- 2 large celeriac
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons butter, melted
Instructions
Serves 4
Heat a dry skillet over medium-high heat or preheat an outdoor grill. Char the jalapeños, garlic (with skins on) and the onion half for 15 to 20 minutes, turning them until all sides are blackened. Move to a plate and let cool.
In a large bowl, combine the chopped herbs, the capers and their brine, lemon zest, lemon juice, olive oil, raisins and almonds. When the jalapeños have cooled, cut them in half and remove the seeds (leave them in if you like it spicy); chop and add to the bowl.
Remove the skins from the garlic and the core from the onion. Finely chop the garlic and onion and add them to the bowl. Stir the salsa well and set aside.
Heat a large griddle pan or cast-iron skillet over medium-high heat or preheat an outdoor grill. Cut the roots and tough skin off the outside of each celeriac. Slice the peeled celeriac into steaks, ½-inch thick, and brush each side with olive oil. Liberally sprinkle salt and pepper on each side. Place the steaks on the pan or grill and cook for 20 to 25 minutes, turning every few minutes and brushing with melted butter until they are nicely charred and softened. If cooking on a skillet inside, cover with a lid or an upside-down sheet pan while cooking to allow steam to soften the celeriac. When finished, move the celeriac to a plate and cover with foil to rest for about 5 minutes.
Serve each steak with a large spoonful of salsa. The salsa can be prepared a day in advance and kept in the refrigerator.
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