If you live in an urban area, you may have noticed veggie steaks, like cauliflower, are a trend on menus. We are thrilled with the newfound culinary appreciation of plants. Not only do veggies taste amazing, they are a far-too-long disregarded creative way to cook. That’s why I was so excited when my fiancé sent me a recipe for celery root steak that was featured in Bon Appétit. Brilliant! I love celery root, even though it’s really one of the ugliest and most under-appreciated vegetables. (It’s also a “porn star food” for men—google that, I dare ya!)

I often use celery root to make raw pasta noodles, but as winter begins I felt that serving it warm seemed like a much better idea. This recipe turned out every bit as good as I hoped. Use your imagination to mix up the toppings and perhaps it will be a sufficient substitute for that Christmas steak.

I encourage you to run-don’t-walk to the nearest Whole Foods and let that sad-looking celery root in the random bin finally have its opportunity to shine!

Celery Root (Celeriac) Steak


  • 1 large celery root peeled and cut into 1″ slices
  • Sea Salt
  • Pepper
  • Ghee


  1. Preheat oven to 400 degrees.
  2. Toss celery root in a generous amount of salt and pepper.
  3. Heat ghee in cast iron (or ovenproof skillet). Saute celery root on high heat on both sides until golden brown.
  4. Move to oven to finish at 400 for approximately 8-10 minutes.

Winter Pesto


  • 2 cups spinach mix dark greens (kale, chard, collards)
  • 4–5 tablespoons thyme
  • 1⁄4 cup olive oil
  • 1⁄2 cup walnuts (preferably sprouted + dehydrated)
  • 3 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1⁄2 teaspoon grated nutmeg
  • 1⁄2 teaspoon sea salt
  • Pepper, to taste


  1. Pulse all ingredients in food processor and blend until well combined, but still chunky.
  2. Top “steak” with a generous serving of pesto. Drizzle with a little olive oil and add a touch more salt and pepper to taste.

** For extra hardiness add a free range egg.

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