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.