Dinner Recipes

Sherry Glazed Celery Root Steak

A delicious vegetarian alternative to traditional steak — and so rich and satisfying, even meat eaters will come back for seconds! This budget-friendly veggie is seared until it’s golden on the outside, roasted until the center is creamy and tender, and topped with a sherry-butter pan sauce filled with umami-rich mushrooms and aromatics. Finished with a bright pop of chili crunch, it’s a flavor packed, lighter take on comfort food that’s sure to become a favorite at your table.

Sherry Glazed Celery Root Steak
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Dinner

Sherry Glazed Celery Root Steak

Serves: 4

Ingredients

1 large head celery root
2 Tbsp Gelson’s 100% California extra virgin olive oil, divided
Kosher salt, to taste
1 large shallot, minced
2 garlic cloves, minced
1 lb oyster mushrooms, stems removed
1 Tbsp fresh thyme leaves
¼ cup dry sherry
¼ cup unsalted butter, cut into 1” chunks
2 tsp chili crunch
Parsley, for garnish

Directions

  1. Preheat the oven to 425º. Using a sharp knife, trim the top and bottom of the celery root and slice off the skin. Cut the celery root into 4 1”-thick slices. Score each slice about ⅛” deep on one side in a crosshatch pattern. Brush the slices with 1 tablespoon of olive oil and season with salt. 
  2. Heat a large ovenproof skillet over medium heat and add the remaining 1 tablespoon of olive oil. Sear the celery root steaks, scored side down, until golden brown, 3 to 4 minutes. Flip the steaks and transfer the skillet to the oven. Bake for 25 minutes or until the steaks are easily pierced with a fork. 
  3. Transfer each steak to a plate and set aside. Place the skillet back on the stove and heat over medium heat. Add the shallot and garlic to the pan and sauté, stirring often, until translucent, about 4 minutes. Add the mushrooms and season with salt. Continue to cook, until the mushrooms are tender and begin to brown, 4 minutes. Stir in the thyme.
  4. Add the sherry and cook until the sherry has almost evaporated, 4 minutes. Reduce the heat to low and add the butter. Stir constantly until the butter has melted and a sauce is formed, 2 minutes. 
  5. Spoon an even amount of the mushrooms and sauce over each celery root steak. Top with chili crunch and garnish with parsley. Serve immediately.