Reheating Celery Root Steaks!
In case you couldn’t tell, I’m going on a bit of a veggie kick. For some reason, this spring has inspired me more than ever to eat more veggies. Maybe it’s the promise of new life joining our little family this September that is pushing me to be more health conscious (probably not, I’ve never thought that eating meat is unhealthy, and I also am not particularly “health” conscious), maybe it’s all this vibrant green in my life subliminally telling me to change my diet to emulate my surroundings, or maybe it’s just that I am more motivated than usual to think of unique and delicious ways to enjoy veggies. Probably the latter, but whatever the reason, the result is definitely enjoyable by all. Tonight’s celery root steaks are kind of a pain in the ass to make, but super delicious and totally worth all the time they take. We slow roasted the celery root whole, which produces amazing flavor, texture, and caramelization from an otherwise beefy and fibrous root. There’s still a lot of fibers- which is why it emulates a steak- but when slow roasted, dusted with curry, and roasted once more, the end result is incredibly tender, flavorful, and quite fun to eat. We paired these steaks up with some roasted plantains, an apple and radish slaw with some pears and carrots, and a delicious ginger-turmeric coconut yogurt sauce to drizzle on top. Yes, the yogurt is vegan! Coconut yogurt.
To reheat: I’d recommend simply removing the ramekin of dressing, plucking the slaw out of the bowl and onto a plate, and microwaving the bowl for 1-2 minutes to heat the plantains and celery root through. You can also bake or broil the steaks and plantains if you’re feeling fancy. Plate them up next to the slaw, and drizzle that yogurt sauce all over everything. Vegan bliss. Enjoy!
If you got coconut braised chicken thighs:
I don’t blame you. These thighs, coming right from Joyce Farms, are no joke. A very sweet and aromatic braise turns chicken into a thing of beauty, and all you gotta do for these is warm them up in the braising liquid. In a small saucepan, warm the braising liquid over medium heat. Add the thighs, cover with a lid, and simmer till the thighs are warmed through and are nice and tender. If you’re feeling fancy, broil the warm thighs for 3-4 minutes to crisp up the skin. Alternatively, place them in a microwave safe dish, add the sauce, and nuke them till they’re hot. But much better to simmer (and maybe broil) till hot. Once they’re ready, plate them up on top of the celery root steaks, and spoon some of the hot braising liquid on top. Enjoy!