Grilled celeriac (celery root) has a nutty, slightly sweet, celery flavour and makes a satisfying plant-based main. Its dense flesh is similar in texture to rutabaga and won’t fall apart on the grill, unlike cauliflower and other brassica steaks. Par-cooking the celeriac steaks helps ensure that they grill quickly and evenly.

Grilled Celeriac Steaks

Julie van Rosendaal

Tip: You can replace the marinade with a dry barbecue rub on par-cooked celeriac steaks; brush steaks with vegetable oil before grilling. You can also brush on your favourite bottled sauce as the steaks grill.

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Course dinner

Cuisine Cottage, vegetarian

Servings people

Ingredients

2 celeriac (each about the size of a grapefruit), peeled, trimmed, and cut into 2 cm slices
½ cup olive oil
¼ cup lemon juice
1 clove garlic, finely chopped or crushed
1 tbsp chopped fresh rosemary or thyme
¼ tsp salt

Instructions

In a large saucepan of boiling, salted water, cook celeriac slices until just tender, 8–10 minutes. Drain.
In a large, non-reactive bowl, stir together remaining ingredients. Add celeriac and toss gently; let stand 30 minutes or refrigerate up to overnight.
Remove celeriac from marinade, and pat dry with paper towel. Place on greased grill over medium-high heat; cook, turning occasionally, until char-marked and golden, 10–20 minutes.

Keyword grilled vegetables, grilling, vegetarian

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This recipe originally appeared in the Summer ’26 issue of Cottage Life.

Grilled celeriac steaks are the perfect plant-based alternative for your next grill night