Looking for an easy to make healthy mid-week dinner? These smoky celeriac steaks with a wonderfully tangy salsa verde are bursting with flavour.Serves 4.
1 large celeriac peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
For the salsa:
1 garlic clove
1 tsp miso paste
1 tbsp capers
2 tbsp red wine vinegar
1 tsp dijon mustard
Small handful of fresh mint leaves
Small handful of flat leaf parsley
Pre-heat oven to 180°C.
Slice the celeriac into portions of approximately 2cm thick, then drizzle in olive oil, salt and pepper.
Place the celeriac onto a non-stick baking pan and bake for 25 minutes until tender.
Meanwhile place all if the salsa verde ingredients into a pestle and mortar and mix together to create the sauce.
Taste the salsa and adjust with salt, pepper and red wine vinegar to get a good balance of flavour.
Pre-heat a grill pan, then add the slices of celeriac and grill for 4-5 minutes on each side.
Serve with the salsa verde sauce.