I made this for the first time on Monday and let me say one thing... celery root is really hard to find. Like... honestly it took me forever to find this (apparently my local farmers market had it but I must've missed it). Anyways, even though this recipe feels a little weird when you're cooking/eating it, it tastes delicious. Also, I made double of the salsa and have been throwing it on my eggs in the morning - so good.
- 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
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.