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Pan-Seared Celery Root Steaks with Crispy Broccoli & Pistachio Salsa Verde

2 medium heads broccoli (1 1/4 pounds), cut into florets, stems peeled and cut into thin coins
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large celery root (1 1/4 pounds), peeled and cut into 4 rounds, each 3/4 inch thick
1 cup Greek yogurt
1 teaspoon turmeric
¾ cup salsa verde (recipe below)

Salsa Verde
½ cup packed fresh parsley
¼ cup mint
¼ cup toasted pistachios
1 tablespoon capers
1 anchovy
1 small garlic clove
¼ cup oil
2 tablespoons lemon juice
Salt and pepper

Preheat oven to 425°, placing 1 rack in the upper third and 1 rack in the lower third of oven. Toss the broccoli with 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper. Bake on the top shelf until tender and golden in spots, about 25 minutes (tossing halfway through).

In a large ovenproof skillet (preferably cast iron), heat the remaining 2 tablespoons oil. Evenly arrange celery root rounds in the skillet. Cook until the bottoms are golden, about 3 minutes. Flip celery root rounds, and transfer skillet to the bottom shelf of the oven. Bake until celery root is very tender, about 10 minutes. Transfer to plates, and season with salt and pepper.

In another small bowl, stir together the yogurt and turmeric; season with salt and pepper.

Spread yogurt on the bottom of 4 plates, and arrange celery root steaks and broccoli on top. Spoon salsa verde over everything.

Salsa Verde
In a food processor, pulse 1/2 cup packed fresh parsley, 1/4 cup mint, 1/4 cup toasted pistachios, 1 tablespoon capers, 1 anchovy, and 1 small garlic clove until finely chopped. Add 1/4 cup oil and 2 tablespoons lemon juice, and pulse to combine. Season with salt and pepper.