Celeriac Steaks with Pistacchio & Herb Sauce

This is such a wonderful healthy and light vegetarian dish to eat either for lunch or dinner! It’s packed full of vegetables and so full of flavor!

When I was growing up, my mum used to cook quite a lot of celeriac! Nowadays, it seems like it’s almost a forgotten vegetable. The only times I see people use it, is in soups but it’s so much more! I love using celeriac in lots of dishes like this one or my recent Cauli & Celeriac Mash with Onion Rings. On my trips to France I’ve often seen it as a salad with mayonnaise which is absolutely divine! So this is my quest to add more celeriac to people’s diets, and not just the green celery stalks. They’re nice too by the way but very different.

The idea for turning celeriac into “steaks” is not new. I remember seeing celeriac being turned into a schnitzel by breading and frying it. But that was in a cook book from the 90s and I’m not sure I ever had it. It sounds like it could be yummy though – maybe you’ll find a version of it on this blog some day! And while I’m not vegan or even vegetarian, I try to eat not a lot of meat. So I’m forever working on interesting and particularly tasty vegan and vegetarian dishes! This is definitely one of them.

This dish is super flavorful and honestly quite easy to make. The celeriac “steaks” are super yummy on their own but the pistacchio & herbs mixture on top just elevates them to a completely different level! Add the sun-dried cherry tomatoes on top and it’s out of this world. By the way, you can of course also use regular sun-dried tomatoes instead! Cherry tomatoes are just extra flavorful and also, aren’t they just so cute?

The green sauce is a mixture of parsley, coriander and pistacchio. I absolutely love the strong green color that it brings to this dish! And let’s not forget the gorgeous taste. Pistacchio is generally something that I always vow to use more because I’m a HUGE pistacchio fan. And shouldn’t we all generally use more fresh herbs in our cooking?

Will you make these for dinner soon? Or how about my Whole30 Cauli Steaks with Tahini Sauce?

Difficulty: Intermediate Prep Time 10 mins Cook Time 40 mins Total Time 50 mins
Servings: 3


Celeriac Steaks

Parsley Pistacchio Mixture


  1. Pre-heat oven to 180°C (356°F). Cover baking tray with parchment paper. 

  2. Peel the celeriac and cut into slices (not too thin). Brush with olive oil on both sides and sprinkle with salt. Place on the baking tray and bake at 180°C (356°F) for 40 minutes. 

  3. In the meantime, add parsley (without the stems), coriander, salt, blended pistacchios and olive oil to a blender. Blitz a few times until the mixture is well combined but still "chunky". 

  4. Take the celeriac "steaks" out of the oven, top with the herb mixture and add sun-dried tomatoes on top. If you use sun-dried cherry tomatoes, leave them in half but if you use bigger ones, chop them up a bit. Enjoy!

Keywords: vegetarian, dinner, sundried tomatoes, vegan dish, celeriac, vegetable steak, vegetarian steak, baked celeriac, pistacchio herb mixture,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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