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.
Ingredients
- 1 inch celeriac peeled and cut into 3/4thick rounds
- 2 Tbsp extra-virgin olive oil divided
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 cup pine nuts
- 2 Tbsp dried currants or raisins
- 2 Tbsp chopped fresh parsley
- 1 Tbsp red wine vinegar
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.
