Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
- Kosher salt
- 1 large celery root celeriac, peeled
- Freshly ground pepper
- 1/2 tbsp garlic powder
- 2 tablespoons vegetable oil
- 1 cup collard greens salsa verde
- 1/4 cherry tomatoes
Preheat oven to 400°.
Slice celery root into four 1"-thick slices; season with salt, pepper, and garlic.
Heat vegetable oil in a large ovenproof skillet over medium-high and cook celery root steaks until golden brown, about 4 minutes per side.
Transfer skillet to oven and roast celery root until fork tender, 8-10 minutes.
Serve celery root steaks with salsa verde spooned over.
Calories: 135kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 164mg | Potassium: 521mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 16.4mg | Calcium: 91mg | Iron: 1.2mg