Roasted Celery Root Steaks with Smoky Paprika Chimichurri and Lemon Herb Farro

Ingredients

• •1 large celery root, peeled and sliced into 1-inch thick steaks
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1/2 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •2 garlic cloves, minced
• •1 teaspoon smoked paprika (for chimichurri)
• •1 teaspoon red chili flakes (optional)
• •2 tablespoons red wine vinegar
• •1/4 cup olive oil (for chimichurri)
• •1 cup farro
• •2 cups vegetable broth or water
• •1 lemon, zested and juiced
• •1/4 cup fresh dill, chopped
• •1/4 cup fresh mint, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

2. 2

   Peel the celery root and slice it into 1-inch thick steaks. Brush both sides with olive oil and season with smoked paprika, salt, and pepper.

3. 3

   Arrange the celery root steaks on the prepared baking sheet and roast for 20-25 minutes. Flip the steaks halfway through cooking to ensure even browning and roast until they are golden and tender.

4. 4

   While the celery root is roasting, prepare the farro. Rinse the farro under cold water, then combine it with vegetable broth or water in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 20-25 minutes or until tender. Drain any excess liquid.

5. 5

   Stir the lemon zest, lemon juice, chopped dill, chopped mint, and a pinch of salt into the cooked farro. Mix well and set aside.

6. 6

   To make the smoky paprika chimichurri, combine the chopped parsley, chopped cilantro, minced garlic, smoked paprika, red chili flakes (if using), red wine vinegar, and olive oil in a small bowl. Stir until well combined. Adjust salt and pepper to taste.

7. 7

   To assemble, place a generous scoop of the lemon herb farro on a plate. Top with a roasted celery root steak and drizzle with the smoky paprika chimichurri. Serve immediately and enjoy!