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Food

Grilled Celeriac Steaks with Pine Nut and Currant Relish

Serves 2.

Written by
Grilled Celeriac Steaks with Pine Nut and Currant Relish
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. [callout]

Tip

Try this recipe with steaks of cauliflower instead—another stellar “meaty” detox vegetable. [/callout]

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:

  • calories 328
  • protein 5g
  • fat 26g
    • saturated fat 3g
    • trans fat 0g
  • carbohydrates 24g
    • sugars 9g
    • fibre 8g
  • sodium 451mg

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.

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