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
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.