• 1 celeriac
  • 1 chilli
  • 1 shallot
  • 20g parsly
  • 1 clove of garlic
  • 5 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 4 tbsp red wine vinegar
  • salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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Have you discovered the vegetable, celeriac? It’s a large root vegetable that has a nutty and anise-like taste and it can be grilled, mashed, roasted, boiled or steamed. In this tasty recipe, the firm structure of celeriac makes it the perfect ingredient for a vegetarian steak.

After grilling, the celeriac will take on a delicious and sweet flavour that will be brought to life with a spicy Argentine Chimichurri. Chimichurri is a special sauce that’s usually served as a condiment with meat. The translation means “a mix of everything” and in this Chimichurri we’ve infused garlic, chilli, fresh parsley and oregano, olive oil and vinegar to create a spicy sauce that you can easily make yourself.

An extra tip: Make the Chimichurri a day earlier so the flavours have extra time to infuse.

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  • Remove the stem and seeds from the chili and slice into small pieces.
  • Finely chop the shallot and garlic and coarsely chop the parsley leaves.
  • Mix all ingredients with the extra virgin olive oil, oregano and vinegar. Season with salt and pepper.
 Celeriac steak:
  • Peel the celeriac and cut steaks at 1 1/2 cm thick. Boil the steaks for about 5 minutes.
  • Heat a pan on the stove top. Brush the steaks with the chimichurri and grill for approximately 2 minutes on each side.  
  • Serve them with the remaining Chumuchurri. 

Geroosterde knolselderijsteaks met Argentijnse chimichurri

Tips from the author

Serve with a fresh rocket salad and roasted potatoes.

You can add more chilli to the Chimichurri if you like it extra hot!

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