To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Combine tomatillos, chile, garlic, cilantro, onion, and olive oil in a small bowl. Season salsa verde with salt and let sit at room temperature 30 minutes to let flavors come together.
Step 2
Meanwhile, preheat oven to 400°. Slice celery root into four 1"-thick slices; season liberally with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side. Transfer skillet to oven and roast celery root until tender (a paring knife should easily pierce the center), 8–10 minutes.
Step 3
Serve celery root steaks with salsa verde spooned over.
