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Grilled Celeriac Steaks with Pine Nut and Currant Relish

Serves 2.

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    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.

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    Tip

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

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    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.

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    This recipe is part of the Healthy Recipes for Cleansing collection.

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