Celery Root Steaks with Green Physalis Sauce
4 servings
40 minutes
Celery root steaks with green physalis sauce are a true gastronomic revelation. The dish combines the softness of baked celery and a tangy, fresh green sauce. Celery transformed into golden steaks surprises with its tenderness and light nutty note, while the aromatic sauce made from physalis, cilantro, and serrano adds expressiveness. This dish is inspired by modern American cuisine where vegetables play a leading role, creating an alternative to traditional meat steaks. It can be served as a standalone dish or as a side, complemented by light salads or roasted vegetables. Its refined taste enchants and suits those seeking original plant-based alternatives rich in natural flavors and textures.
1
Mix physalis, chili, garlic, cilantro, onion, and olive oil in a small bowl. Add salt and let it sit at room temperature for 30 minutes to allow the ingredients to absorb each other's flavors.
- Cape gooseberry (physalis): 4 pieces
- Serrano chili: 1 piece
- Finely chopped garlic: 1 clove
- Chopped cilantro (coriander leaf): 35 g
- Onion: 60 g
- Olive oil: 0.3 glass
- Coarse salt: to taste
2
Meanwhile, preheat the oven to 200°C. Cut the celery root into 4 slices, 2½ cm wide, and season well with salt and pepper.
- Celeriac: 1 piece
- Coarse salt: to taste
- Ground black pepper: to taste
3
Heat vegetable oil in a large baking dish and sauté the celery until golden brown over medium heat, about 4 minutes on each side.
- Vegetable oil: 2 tablespoons
4
Place the dish in the oven and bake the celery until soft for 8-10 minutes (check softness with a knife).
5
Serve the celery root drizzled with green sauce.
