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.
2celeriac (each about the size of a grapefruit), peeled, trimmed, and cut into 2 cm slices
½cupolive oil
¼cuplemon juice
1clovegarlic, finely chopped or crushed
1tbspchopped fresh rosemary or thyme
¼tspsalt
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.