We bought a celery root for the purpose of making Root Vegetable Mash as a side dish for my wife’s grandparents since her grandfather isn’t keen on mashed potatoes. Well, we wound up with some leftover celery root, so we decided to pan roast it and serve it as a main course as a “veggie steak” of sorts.
To do it, we broke out our trusty (and beloved) cast iron pan, sliced our celery root, and then combined the two (with Worcestershire) and roasted. The result was that the celery root softened appreciably, but it also browned a bit on the outside and held its form like we had hoped it would. The natural earthy sweetness of the roasted root along with the saltiness of the Worcestershire sauce paired really well, and my family told me I’m allowed to make this one again.
We served our celery root atop a bed of rice pilaf alongside steamed broccoli and one of my mother-in-law’s zucchini fritters.
Time: 55 Minutes
Ingredients:
- Celery Root (need just about a quarter of a celery root for 2-3 servings…depending on the size of your celery root)
- Salt
- Pepper
- Olive Oil
- Worcestershire Sauce
Method:
- Preheat your oven to 350 degrees F.
- Cut your celery root in half from top to bottom. Then, place each half flat side down on your cutting board, and cut each of those in half from top to bottom as well.
- Use a potato peeler to peel your celery root.
- Slice your celery root quarter(s) into cross sectional “steaks.”
- Spray a cast iron pan with some olive oil, and arrange your celery root steaks in it in a single layer.
- Sprinkle a little salt and pepper atop, and spritz a few splashes of Worcestershire sauce as well.
- Place your pan in the oven, and roast for around 20-25 minutes.
- Flip your celery root steaks, and continue to roast for another 20 minutes until your steaks have softened a bit but are still firm enough to maintain their structural integrity.
- Plate, devour, and enjoy!
