Welcome to an everyday detox dinner. A spray of deceptively simple DIY relish adds elegance, and the parsley is cleansing perfection: It helps flush the body and improves digestion. Fiber-filled celeriac fits well into a cleansing menu with its anti-inflammatory properties.
Grilled Celeriac Steaks with Parsley-Pine Nut Relish
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Instructions
- 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 olive oil, smoked paprika, and salt. Heat grill pan or frying pan to medium-high. Grill or fry celeriac for 3 to 5 minutes per side, until each steak is cooked through.
- Meanwhile, in small skillet, toast pine nuts; add to medium bowl along with remaining 1 Tbsp oil, currants or raisins, parsley, and vinegar. Toss to combine.
- Plate celeriac and top with currant relish. Serve warm.
Recipe Notes
Nutrition Facts
Grilled Celeriac Steaks with Parsley-Pine Nut Relish
Amount Per Serving
Calories 328
Calories from Fat 234
% Daily Value*
Total Fat 26g
40%
Saturated Fat 3g
15%
Trans Fat 0g
Sodium 451mg
19%
Total Carbohydrates 24g
8%
Dietary Fiber 8g
32%
Sugars 9g
* Percent Daily Values are based on a 2000 calorie diet.
