Name: Celery Root Steaks with Tomatillo Salsa Verde
Yield: 4 Servings
Ingredients: 4 medium tomatillos, husks removed, rinsed, chopped; 1 serrano chile, finely chopped; 1 garlic clove, finely grated; ½ cup finely chopped fresh cilantro; ¼ cup finely chopped onion; ¼ cup olive oil; Kosher salt; 1 large celery root (celeriac), peeled; Freshly ground pepper; 2 tablespoons vegetable oil

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Alex Lau

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 notes