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Roasted celery root steak on a plated topped with cherry tomatoes and collard greens salsa verde

Roasted Celery Root Steak w/ Collard Green Salsa Verde

Delicious, meaty low carb celery root steaks roasted and topped with collard greens salsa verde.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 135kcal
Author: Marwin Brown


  • 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
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