High-fibre celeriac fits into your days of cleansing, offering an anti-inflammatory alternative to red meat. A spray of pine nut and currant relish adds elegance to your everyday detox.
Tip
Try this recipe with steaks of cauliflower instead—another stellar “meaty” detox vegetable.
Grilled Celeriac Steaks with Pine Nut and Currant Relish
Ingredients
- 1 celeriac, peeled and cut into 3/4 in (2 cm) thick rounds
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1/2 tsp (2 mL) smoked paprika
- 1/4 tsp (1 mL) sea salt
- Juice and zest from 1/2 orange
- 1/4 cup (60 mL) pine nuts
- 2 Tbsp (30 mL) dried currants or raisins
- 2 Tbsp (30 mL) chopped fresh parsley
- 1 Tbsp (15 mL) red wine vinegar
Nutrition
Per serving:
- calories328
- protein5g
- fat26g
- saturated fat3g
- trans fat0g
- carbohydrates24g
- sugars9g
- fibre8g
- sodium451mg
Directions
01
Bring medium pot of water to a boil; add celeriac slices, and blanch for 5 to 8 minutes, or until tender but not falling apart. Drain well. Coat celeriac steaks in 1 Tbsp (15 mL) olive oil, smoked paprika, and salt. Heat grill pan to medium-high. Grill celeriac for 3 to 5 minutes per side, until cooked through and grill marks appear. Drizzle with orange juice and zest.
02
Meanwhile, in small skillet, toast pine nuts; add to medium bowl along with remaining 1 Tbsp (15 mL) oil, currants or raisins, parsley, and vinegar. Toss to combine.
03
Plate celeriac and top with currant relish. Serve warm.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
