Celery root is a popular vegetable, available all year round and this is a very simple recipe for lunch or dinner. Celery steaks are prepared in a pan or oven – the first version is faster, but baked celery will be healthier obviously. It tastes great with mushroom sauce, but you may use any type of seasoning to your taste. Here we have celery steak with nuts, served with lettuce, which is also absolutely delicious!

  • preparation: 15 min
  • cooking: 20 min 
  • ready in about: 25 min

 SERVES 1

  • 1/2 cup burgul or pearl barley (or any other grains, which you like), rinsed under cold water
  • 1 cup vegetable broth
  • 1/2 cucumber (medium size)
  • 5-6 radishes
  • 1 handful of fresh herbs (parsley, celery leaves)
  • good handful of fresh lettuce varieties (as you like)
  • 2 tablespoon pistachio nuts or walnuts (even better), chopped
  • salt and pepper

CELERY STEAK:

  • 1 slice finger-thick celery root
  • 1 tablespoon olive oil
  • dry chilli flakes to taste

DRESSING:

  • 1/2 lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon of water
  • salt &black pepper

1. Cook burgul or pearl barley as instruction on the package suggests, but use vegetable broth instead of water.

2. Peel celery root and slice finger-thick. Rub with a 1 tablespoon of olive oil and season with chilli flakes each side.

3. Preheat a non-stick frying pan or a grill pan.

4. Grill the celery slice on both sides until golden brown. Then add a little water and cover pan with a lid, so the celery softens, but only to be al dente.

5. Wash green lettuce, parsley, celery leaves and radishes, then dry them.

6. Cut radishes into slices and nuts in pieces.

7. Arrange ingredients on a plate, pour vinaigrette and nuts all over the dish. 

TIME:

  • preparation: 15 min
  • cooking: 20 min
  • ready in about: 25 min

INGREDIENTS:

SERVES 1

  • 1/2 cup burgul or pearl barley (or any other grains, which you like), rinsed under cold water
  • 1 cup vegetable broth
  • 1/2 cucumber (medium size)
  • 5-6 radishes
  • 1 handful of fresh herbs (parsley, celery leaves)
  • good handful of fresh lettuce varieties (as you like)
  • 2 tablespoon pistachio nuts or walnuts (even better), chopped
  • salt and pepper

CELERY STEAK:

  • 1 slice finger-thick celery root
  • 1 tablespoon olive oil
  • dry chilli flakes to taste

DRESSING:

  • 1/2 lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon of water
  • salt &black pepper

METHOD:

1. Cook burgul or pearl barley as instruction on the package suggests, but use vegetable broth instead of water.

2. Peel celery root and slice finger-thick. Rub with a 1 tablespoon of olive oil and season with chilli flakes each side.

3. Preheat a non-stick frying pan or a grill pan.

4. Grill the celery slice on both sides until golden brown. Then add a little water and cover pan with a lid, so the celery softens, but only to be al dente.

5. Wash green lettuce, parsley, celery leaves and radishes, then dry them.

6. Cut radishes into slices and nuts in pieces.

7. Arrange ingredients on a plate, pour vinaigrette and nuts all over the dish.